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  • Parmigiano Crusted Halibut

    1 vote
    Parmigiano Crusted Halibut
    Servings: 4
    by John Howie
    12 recipes
    >
    This recipe is taken from Chef John Howie's cookbook, Passion & Palate: Recipes for a Generous Table. Passion & Palate is a collection of stories and recipes from chef/author John Howie. The man behind this refined palate is a generous, conscientious community-builder, business and personal mentor, and thoughtful family man, who leads from his heart and lives to serve others – guests, employees, family and those in need. Passion & Palate is endorsed by Chef Maria Hines, Coach Lenny Wilkens, Jay "The Bone" Buhner and many others. It features beautiful color photography and over 240 of your favorite recipes from Chef Howie. Passion & Palate can be purchased at any John Howie Restaurant, or online: http://shinshinchez.com/product/john-howie-passion-palate For more information, visit the Facebook page: https://www.facebook.com/#!/pages/Passion-and-Palate-Recipes-for-a-Generous-Table/485048181548797

    Ingredients

    • • Halibut – cut into thin medallions 2 ½ -3 oz’s wt. 8 each.
    • • Salt ½ tsp.
    • • Pepper ½ tsp.
    • • Egg 1 each.
    • • Milk 1/3 cup.
    • • Reggiano Parmigiano Cheese – grated 2 ½ oz’s wt.
    • • Asiago Cheese – grated 1 ½ oz’s wt.
    • • Bread Crumbs – fine 1 ½ oz’s wt.
    • • Clarified Butter ¼ cup.
    • • Creamy Butter Sauce 4 fl. oz’s.
    • • Lemon-Chive Oil 1 Tbsp.
    • • Chervil - sprig 4 each.
    • INGREDIENTS: CREAMY BUTTER SAUCE
    • • Whipping Cream 1 fl. oz.
    • • Butter – whole, salted 2 oz’s wt.
    • • Butter – whole, un-salted 2 oz’s wt.

    Directions

    1. PREPARED BEFORE NEEDED:
    2. Mix the egg and milk together until blended, set aside.
    3. In a food processor blend the cheeses and bread crumbs until powdered, set aside.
    4. Season the fillets evenly with salt and pepper.
    5. Then dip the fillets into the egg wash and press them into the cheese mixture.
    6. Hold refrigerated until needed.
    7. CREAMY BUTTER SAUCE PROCEDURES:
    8. Place cream into a sauce pot and bring to a slow boil, let it reduce by 25%.
    9. Slowly add the butter to the cream until it is all dissolved (if the sauce is too thick at this point you may slowly stir in some warm water to thin sauce to proper consistency).
    10. Transfer and hold warm until needed.

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    Comments

    • ShaleeDP
      ShaleeDP
      I would give this a try. may also try with a different fish...

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