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Bittersweet Bistro
Rio Del Mar, California
Specialty Recipe
Monterey Bay Halibut
with a Smoked Salmon Crust
- Ingredients - Smoked Salmon Crust
- 4 ounces smoked salmon
- 2 sticks butter, room temperature)
- 6 slices white bread, crust removed)
- 1 teaspoon of lemon juice
- 1 dash of Tabasco pepper sauce
- salt and pepper to taste
- Ingredients - Chive Horseradish Creme
Fraiche
- 1/2 cup of creme fraiche
- 1/8 cup of mayonnaise
- 1 Tablespoon of chopped fresh chives
- 1 Tablespoon of lemon juice
- salt and pepper to taste
- Ingredients - Roasted Monterey Bay
Halibut
- Eight 6-ounce Monterey Bay halibut fillets, one
inch thick
- flour - for dusting
- oil (such as canola) for sauteing
Smoked Salmon Crust: Combine all
ingredients on a food processor. Puree until smooth. Place ingredients
into a small bowl lined with plastic wrap. Refrigerate until firm.
Unmold onto a plate. Slice 1/8 inch thick when needed.
Chive Horseradish Creme Fraiche: Combine
all ingredients in a bowl. Serve 1 to 2 tablespoons per fish.
Roasted Monterey Bay Halibut: In batches,
season fish with salt and pepper. Dust fillets in flour. Film a
preheated saute pan with one table of oil. Saute fish 45 seconds per
side. Remove and keep warm on a buttered cookie sheet pan. Cover the
fillets with sliced butter. Place six inches from a preheated broiler.
Cook approximately for 2 minutes (until crust is golden brown).
Lower heat and finish cooking for an additional 1
to 2 minutes. Check doneness by inserting fish with a small paring
knife. Cook to medium or desired doneness.
Serves: 8
- You found this recipe on 1st Traveler's
Choice Internet Cookbook. (www.virtualcities.com)
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