Ingredients:
175 g. Panko Breadcrumbs
95 g. Gruyere Cheese (grated)
20 g. Arugula Leaves
35 g. Fresh Herb Leaves (ie ; basil, parsley, chives, chervil or tarragon)
125 g. softened Unsalted Butter
Salt to taste
4 – 150 to 200 g. portions fresh Halibut
2 tsp. Good Olive Oil
Procedure:
Preheat oven to 375 F
Combine arugula and spinach in a food processor, puree for 1-2 minutes. Scrape the sides then add cheese and butter, puree until combined. Add the breadcrumbs and lightly season with salt and process until the mixture comes together. Turn out onto parchment, cover with a second sheet and then using a rolling pin, roll the crust out to 3mm thickness. Place in the fridge or freezer and let set. Remove and cut into individual
portions and store in the fridge.
Drizzle oil onto an oven- proof dish and place the halibut in the dish, lightly season and cover the fillets with the crust. Bake for 9 – 12 minutes depending on thickness, halibut should be about medium, crust will be lightly browned on the edges. Serve with your favorite vegetable or salad accompaniments.
Recipe Type: Authentic175 g. Panko Breadcrumbs
95 g. Gruyere Cheese (grated)
20 g. Arugula Leaves
35 g. Fresh Herb Leaves (ie ; basil, parsley, chives, chervil or tarragon)
125 g. softened Unsalted Butter
Salt to taste
4 – 150 to 200 g. portions fresh Halibut
2 tsp. Good Olive Oil
Procedure:
Preheat oven to 375 F
Combine arugula and spinach in a food processor, puree for 1-2 minutes. Scrape the sides then add cheese and butter, puree until combined. Add the breadcrumbs and lightly season with salt and process until the mixture comes together. Turn out onto parchment, cover with a second sheet and then using a rolling pin, roll the crust out to 3mm thickness. Place in the fridge or freezer and let set. Remove and cut into individual
portions and store in the fridge.
Drizzle oil onto an oven- proof dish and place the halibut in the dish, lightly season and cover the fillets with the crust. Bake for 9 – 12 minutes depending on thickness, halibut should be about medium, crust will be lightly browned on the edges. Serve with your favorite vegetable or salad accompaniments.
Recipe Author: Executive Chef James Walt
Restaurant: Araxi Restaurant, 4222 Village Square, Whistler, Canada
Source: http://community.wwf.ca/pdf/recipes/Recipe_Halibut_with_Soft_Herb_Crust.pdf