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Ingredientes
- 1 x `/2 pounds halibut 6 ounce. Each
- 1/4 c. Tomato fondue or possibly stewed tomato
- 1/4 c. Odessa style mushrooms in lowfat sour cream, (mushroom duxelles)
- 3 ounce Butter at room temperature
- 2 Tbsp. Parmesan cheese, grated
- 1/4 c. Bread crumbs
- 2 lrg Spanish onion - sliced
- 1 Tbsp. Butter
- 1 x Clove garlic, mined
- 2 Tbsp. Shallot, chopped
- 1 c. Fish stock
- 1/4 c. Cream
- 1 c. Fresh peas
- 1 Tbsp. Butter
Direcciones
- Season the fish with salt and fresh grnd pepper. Spread a layer of tomato fondue or possibly stewed tomato on the fish. Then a layer of the mushroom duxelle and on top, the mix of butter, parmesan cheese and bread crumbs.
- Bake at 375 degrees in oven for 12 to 15 min or possibly till the fish is done and the crust is golden brown.
- Yield: 4 servings
- CANDIED ONION:2 large Spanish onion - sliced 1 Tbsp. butter
- Cook onion in butter slowly till tender and caramelized and all liquid has cooked down.
- SAUCE OF FRESH PEAS:Sweat the garlic and shallot in the butter till tender. Add in the fish stock and cream and simmer for three min. Add in the peas and cook till tender.
- Puree with hand blender. Strain and keep hot.
- TO SERVE:Place the candied onions in the center of the plate and place the fish on top. Spoon the sauces around and garnish with fresh pea shoots.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 863g | |
| Calories 1305 | |
| Calories from Fat 967 | 74% |
| Total Fat 110.0g | 138% |
| Saturated Fat 68.06g | 272% |
| Trans Fat 0.0g | |
| Cholesterol 292mg | 97% |
| Sodium 1961mg | 82% |
| Potassium 1106mg | 32% |
| Total Carbs 64.03g | 17% |
| Dietary Fiber 9.3g | 31% |
| Sugars 18.98g | 13% |
| Protein 22.06g | 35% |
