Halibut orca bay
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Halibut fillets, split -- |
| Cut in 6 oz. pieces | ||
| 1 | pint | Fumet |
| 2 | tablespoons | Cornstarch -- to thicken the |
| Fume | ||
| 1 | cup | Carrots -- julienned |
| 1 | cup | Zucchini -- julienned |
| 4 | Green onions -- julienned | |
| 1 | pounds | Crabmeat -- picked clean |
| 6 | ounces | Halibut -- boned for mousse |
| 1 | teaspoon | Lemon juice |
| Salt and pepper -- to taste | ||
| 6 | tablespoons | White wine |
| ⅔ | cup | Heavy cream |
Directions
NOTE: For a recipe for fume, see "Red Pepper Nage" in this cookbook.
STEP ONE: Thicken fume with cornstarch. STEP TWO: Prepare Crab Mousse-- In food processor, blend crab meat, 6 ounces halibut, lemon juice, salt, pepper, white wine, and cream.
STEP THREE: Stuff Halibut with 3 ounces crab mousse and bake for 40 minutes. Top with fume and julienne vegetables.
Recipe By : Michael A. Even of O'Malley's on the Green, Anchorage, AK File