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Receta Lemon Thyme Crusted Halibut With Orange And Tarragon Emulsion
by Global Cookbook

Lemon Thyme Crusted Halibut With Orange And Tarragon Emulsion
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Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. butter
  • 4 x 6 ounce halibut, fillets
  • 2 Tbsp. fresh minced basil
  • 1 Tbsp. minced fresh lemon thyme
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp minced garlic
  • 4 Tbsp. fresh sourdough breadcrumbs
  • 1 x salt and pepper
  • 2 tsp Dijon mustard Emulsion
  • 1 Tbsp. butter
  • 1 x tarragon, sprig
  • 1 tsp minced ginger
  • 1 Tbsp. white wine
  • 2 c. orange juice
  • 1 tsp minced fresh tarragon
  • 1 Tbsp. butter
  • 1 x salt and pepper

Direcciones

  1. Preheat oven to 350 degrees F.Heat extra virgin olive oil and butter in a medium skillet. Sear both sides of the halibut fillets till caramelized. Cold and set aside.
  2. Put minced basil, lemon thyme, extra virgin olive oil, salt, pepper and breadcrumbs in a food processor. Pulse till emulsified.
  3. Brush one side of the halibut with Dijon mustard. Press the herb mix onto the mustard to create the crust. Repeat for other pcs of fish.
  4. Bake the fish for 6 to 10 min or possibly till it is cooked through.
  5. Emulsion:In the same saute/fry pan cook tarragon sprig and ginger in 1 tbsp. of butter over medium heat till soft.
  6. Pour in white wine and reduce.
  7. Add in orange juice and reduce by two thirds.
  8. Remove from heat and strain sauce.
  9. Add in minced tarragon.
  10. Whisk in remaining butter. Season to taste.