Roast Halibut with Herb Crust & Whole Grain Mustard Sauce
Chef Larry's Recipe
POSTED: 10:43 am PST March 21,
2005
UPDATED: 11:51 am PST March 21,
2005
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Ingredients
Prepare Chef Larry's Whole Grain Mustard Sauce, reserve. Preheat oven to 350 degrees F. Prepare Herb Crust by combining ingredients and mixing well. Season with salt and fresh ground black pepper. Season halibut fillets with salt and pepper. Smear one side of halibut fillets with a thin coating of Dijon mustard, then dip in savory herb crust mixture. Pat down gently to adhere crust to fish. Heat oil in a saute pan or skillet over medium heat. Place coated halibut fillets crust side down into pan. Cook until crust becomes golden brown, approximately 2 minutes. Remove and place (herb crust side up) in a baking dish. Place in preheated oven and roast at 350 degrees F for 8 - 10 minutes or until done. Heat Whole Grain Mustard Sauce and place in the center of warm serving plates or a platter and place cooked halibut fillets on top of sauce. Garnish with fresh herb sprigs. Serve immediately. Makes 4 Servings Chef Larry's Whole Grain Mustard Sauce
Ingredients
Melt butter in a saucepan, do not brown. Add shallots and garlic, saute briefly. Add white wine, bring to a simmer and reduce by 1/2. Stir in whole grain mustard and continue to cook. Add stock, bring to a simmer. Cook over medium low heat for 10 minutes. Add roux to achieve desired consistency, continue to simmer. Add cream and lemon juice. Season with salt and pepper. Makes 2 cups
ARCHIVED RECIPES CONTACT INFO |
- 4 each Halibut fillets, fresh, 5 - 6 oz. each Salt to season Fresh ground black pepper to season 2 tsp. Dijon mustard 1 1/2 cup Whole Grain Mustard Sauce (recipe follows) Cooking oil as needed Fresh herb sprigs to garnish
- 1 cup Panko breadcrumbs 1 1/2 tsp. Shallots, minced 1/4 cup Sugar 1/2 tsp. Garlic, minced 1/2 tsp. Lemon zest 1/4 cup Fresh tarragon leaves, chopped 1/4 cup Fresh basil leaves, minced 1/4 cup Fresh thyme leaves 1/4 cup Fresh parsley, chopped Salt to taste Fresh ground black pepper to taste
Prepare Chef Larry's Whole Grain Mustard Sauce, reserve. Preheat oven to 350 degrees F. Prepare Herb Crust by combining ingredients and mixing well. Season with salt and fresh ground black pepper. Season halibut fillets with salt and pepper. Smear one side of halibut fillets with a thin coating of Dijon mustard, then dip in savory herb crust mixture. Pat down gently to adhere crust to fish. Heat oil in a saute pan or skillet over medium heat. Place coated halibut fillets crust side down into pan. Cook until crust becomes golden brown, approximately 2 minutes. Remove and place (herb crust side up) in a baking dish. Place in preheated oven and roast at 350 degrees F for 8 - 10 minutes or until done. Heat Whole Grain Mustard Sauce and place in the center of warm serving plates or a platter and place cooked halibut fillets on top of sauce. Garnish with fresh herb sprigs. Serve immediately. Makes 4 Servings Chef Larry's Whole Grain Mustard Sauce
Ingredients
- 1 tsp. Butter 1 tsp. Shallots, minced 1/4 tsp. Garlic, minced 1/3 cup White wine 1/4 cup Whole grain mustard 1 1/2 cup Fish stock or chicken stock 2/3 cup Heavy cream 1 tsp. Fresh lemon juice Salt to taste Fresh ground black pepper to taste 1 tsp. Fresh parsley, chopped Roux to thicken (equal parts flour and melted butter) as needed
Melt butter in a saucepan, do not brown. Add shallots and garlic, saute briefly. Add white wine, bring to a simmer and reduce by 1/2. Stir in whole grain mustard and continue to cook. Add stock, bring to a simmer. Cook over medium low heat for 10 minutes. Add roux to achieve desired consistency, continue to simmer. Add cream and lemon juice. Season with salt and pepper. Makes 2 cups
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