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Receta Mushroom Crusted Halibut
by Global Cookbook

Mushroom Crusted Halibut
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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

  1. 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.
  2. Bake at 375 degrees in oven for 12 to 15 min or possibly till the fish is done and the crust is golden brown.
  3. Yield: 4 servings
  4. CANDIED ONION:2 large Spanish onion - sliced 1 Tbsp. butter
  5. Cook onion in butter slowly till tender and caramelized and all liquid has cooked down.
  6. 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.
  7. Puree with hand blender. Strain and keep hot.
  8. 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.