SEATTLE —
It’s So Dreamy Parmesan Halibut
Ingredients:
- 6.5 oz halibut
- Egg wash as needed
- 2 oz parm/asiago with panko
- 1 oz clarified butter (for grilling)
- 2 oz lemon caper buerre blanc (mix 2 fl oz lemon buerre blanc with 20 ea capers)
- 4 oz baby red potatoes
- 3 oz fresh veggies
Prep Notes:
Season halibut with Duke’s Seasoning and then egg wash. Cover both sides with parm, asiago, panko breading and grill until golden brown and cook medium (145 degrees). Accompany with roasted organic baby red potatoes and stack veggies and top then shingle halibut off of stack. Top with mix of lemon buerre blanc and capers.
Beurre Blanc Base
Ingredients:
- 1 cup heavy cream
- 1 stick of butter
- 1 teaspoon fresh lemon juice
- 1 tablespoon capers
Instructions:
For base sauce, place heavy cream in heavy bottom stock pot and reduce by ½. After reducing keep temp. between 80 and 100 degrees. Slowly whip in unsalted butter, this must be done while product is on medium low heat.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.