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Crab stuffed Alaska halibut, oven roasted and accompanied with beurre blanc sauce: a nourishing fish recipe for winter by chef Naomi Everett form Alaska
For the stuffing
For the buerre blanc
For the halibut
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine American
Pre-heat oven to 190°C.
Combine all ingredients for stuffing well, by hand, in a small bowl.
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.
Keep in a warm place until ready to serve, stirring once in a while to keep from breaking.
Season all sides of the halibut steaks with salt and light pepper; generously sprinkle the chopped herbs on the top-side.
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.
Gently stuff each piece of halibut with 30g to 45g crab mixture, allowing some to rest outside of the pocket, atop the fish.
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.