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250
250
Seared Halibut with Potato Crust
and Citrus Dill Sauce
Prepare marinade and allow halibut fillet to marinate
for 30 minutes.
MARINADE
½ ounce chopped shallots
1 ounce olive oil
Meanwhile, prepare sauce. Sauté shallots and ginger,
and then add white wine. In another pan, heat orange
juice and brown sugar and reduce to half the original
volume. Add orange reduction to white wine mixture
and simmer for 5 minutes. Add the cream, reduce
slightly, and then incorporate the dill butter.
½ cup orange juice
Salt and white pepper, to taste
SAUCE
½ ounce shallot, diced
¼ ounce ginger root, shaved
½ ounce white wine
½ ounce orange juice
Heat olive oil in a skillet until hot. Lightly flour the
halibut fillet, dip in egg wash, and then roll in the potato
hash. Sear the halibut until slightly golden in color.
1 teaspoon brown sugar
4 ounces heavy cream
¼ ounce dill butter
FISH
Ladle sauce on plate, top with the seared halibut, and
garnish with shallot rings.
1 6-ounce halibut fillet
Olive oil, for pan-searing
. YIELD ,
Serves 1
1 ounce flour, for dusting
1 egg, broken for egg wash
3 ounces crumbled, fried potato
hash or home fries
½ ounce shallot rings
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