Herb Crusted Halibut with Tomato, Mushroom and Wilted Spinach Salad
Ingredients
- 6-8 oz Halibut Filet
- Herb Crust:
- 2 C. Bread Crumbs
- 1/4 C. chopped herbs (parsley, tarragon, chives, basil)
- 2 tbsp. Melted Butter
- Juice of one Lemon
- Salt and Pepper
- Citrus Cream:
- 2 C. Dry White Wine
- 1 Shallot (Chopped)
- 1/2 each - Lemon, Lime and Orange
- 2 C. Heavy Cream
- 8 oz. Soft Butter
- Salad:
- Fresh Spinach
- Yellow and Red Teardrop Tomatoes
- Shiitake Mushrooms
- Lemon Juice
Directions
For Crust: Combine in a food processor and blend until smooth. Sprinkle herb crust over the top of fillet before baking. Bake halibut 7-8 minutes @ 400 degrees. Drizzle the sauce over fish after baking. Saute salad and veggies in lemon juice and serve them warm next to or under the cooked fillet. For Citrus Cream: Combine wine, shallot and juices in a sauce pan over medium heat and simmer until liquid is reduced by 2/3. Add cream and reduce by 2/3 again. Whisk in butter and strain. For Salad: Combine all ingredients and mix well. Chef Name: Chris Sheehan Restaurant: The Blue Boar Inn.
