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| 1 1/2 Teelöffel | butter softened |
| 1 1/2 Teelöffel | flour |
| 1 Tasse | One-inch balls of Idaho potatoes; (Parisian) |
| 1 1/2 Tasse | Light stock or water |
| 1/2 Teelöffel | Saffron threads |
| | salt |
| | black pepper freshly ground |
| | Two-ounce Fillets of halibut; (thin |
| | Pieces) |
| 1/2 Tasse | carrots thinly sliced |
| 1/2 Tasse | Julienned spinach leaves |
| 1 Esslöffel | green onions thinly sliced |
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In a small bowl combine the butter and the flour, set aside. In a shallow, wide bottomed pan, place the potatoes, stock, saffron, and 1/2 teaspoon of salt. Bring to a boil and simmer for 1 minute. Add the halibut fillets and carrots. Cover and simmer for 4 minutes. When cooked, carefully remove it and add the spinach and green onions to the broth. While stirring with a spoon, add the flour butter mixture to the broth. The stock will thicken instantly, allow it to boil for 2 minutes. Taste and adjust the seasonings. Pour this sauce over the fish and arrange the vegetables. This recipe yields ?? servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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