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Oven Roasted Stuffed Alaska Halibut by Naomi Everett

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 10MIN
Cuisine

Ingredients

Crab: 115 g, Alaska king or snow variety's leg meat, cleaned of shell

Brie cheese: 60 g, cut in small dices, rind as well

Shallots: 15 g, brunoise

Garlic: 15 g, finely chopped

Red pepper: 15 g, brunoise

Yellow bell peppers: 15 g, brunoise

Tarragon: 5 g, fresh finely chopped

Salt: To taste

Pepper: To taste, freshly ground

White wine: 250 ml

Lemon juice: 125 ml fresh

Shallots: ½, brunoise

Butter: 220 g, whole, cubed at room temperature

Halibut: 170 g steaks, Alaska variety

Herbs: 60 g, fresh, finely chopped (Italian parsley, chives, dill)

Crab meat: 170 g

Salt: To taste

Pepper: To taste freshly ground

Crab stuffed Alaska halibut, oven roasted and accompanied with beurre blanc sauce: a nourishing fish recipe for winter by chef Naomi Everett form Alaska

Method
01.

Pre-heat oven to 190°C.

Combine all ingredients for stuffing well, by hand, in a small bowl.

02.

While getting the stuffing together, place white wine, lemon juice, and shallots into a sauce pot over medium heat.

Simmer until reduced by 3/4, reduce heat and then gently whisk in butter, a few pieces at a time, until incorporated and nape in consistency.

Remove from heat and season with salt.

03.

Keep in a warm place until ready to serve, stirring once in a while to keep from breaking.

04.

Season all sides of the halibut steaks with salt and light pepper; generously sprinkle the chopped herbs on the top-side.

05.

Cut a small pocket, about 1,25 cm to 2,5 cm deep, into the top of each halibut fillet, being careful to not cut all the way through the fish.

06.

Gently stuff each piece of halibut with 30g to 45g crab mixture, allowing some to rest outside of the pocket, atop the fish.

07.

Place the pieces of stuffed fish on a parchment, sprayed with non-stick food spray and bake for 6 to 8 minutes, or until cooked through.

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