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Receta 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
- 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.
- Put minced basil, lemon thyme, extra virgin olive oil, salt, pepper and breadcrumbs in a food processor. Pulse till emulsified.
- 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.
- Bake the fish for 6 to 10 min or possibly till it is cooked through.
- Emulsion:In the same saute/fry pan cook tarragon sprig and ginger in 1 tbsp. of butter over medium heat till soft.
- Pour in white wine and reduce.
- Add in orange juice and reduce by two thirds.
- Remove from heat and strain sauce.
- Add in minced tarragon.
- Whisk in remaining butter. Season to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 469 | |
| Calories from Fat 258 | 55% |
| Total Fat 29.18g | 36% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 176mg | 7% |
| Potassium 1032mg | 29% |
| Total Carbs 13.39g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 10.47g | 7% |
| Protein 36.5g | 58% |
