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Add a photoThis recipe is taken from Chef John Howie's cookbook, Passion & Palate: Recipes for a Generous Table.
Passion & Palate is a collection of stories and recipes from chef/author John Howie. The man behind this refined palate is a generous, conscientious community-builder, business and personal mentor, and thoughtful family man, who leads from his heart and lives to serve others – guests, employees, family and those in need.
Passion & Palate is endorsed by Chef Maria Hines, Coach Lenny Wilkens, Jay "The Bone" Buhner and many others. It features beautiful color photography and over 240 of your favorite recipes from Chef Howie.
Passion & Palate can be purchased at any John Howie Restaurant, or online: http://shinshinchez.com/product/john-howie-passion-palate
For more information, visit the Facebook page: https://www.facebook.com/#!/pages/Passion-and-Palate-Recipes-for-a-Generous-Table/485048181548797
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Ingredientes
- Halibut – cut into thin medallions 2 ½ -3 oz’s wt. 8 each.
- Salt ½ tsp.
- Pepper ½ tsp.
- Egg 1 each.
- Milk 1/3 cup.
- Reggiano Parmigiano Cheese – grated 2 ½ oz’s wt.
- Asiago Cheese – grated 1 ½ oz’s wt.
- Bread Crumbs – fine 1 ½ oz’s wt.
- Clarified Butter ¼ cup.
- Creamy Butter Sauce 4 fl. oz’s.
- Lemon-Chive Oil 1 Tbsp.
- Chervil - sprig 4 each.
- INGREDIENTS: CREAMY BUTTER SAUCE
- Whipping Cream 1 fl. oz.
- Butter – whole, salted 2 oz’s wt.
- Butter – whole, un-salted 2 oz’s wt.
Direcciones
- PREPARED BEFORE NEEDED:
- Mix the egg and milk together until blended, set aside.
- In a food processor blend the cheeses and bread crumbs until powdered, set aside.
- Season the fillets evenly with salt and pepper.
- Then dip the fillets into the egg wash and press them into the cheese mixture.
- Hold refrigerated until needed.
- CREAMY BUTTER SAUCE PROCEDURES:
- Place cream into a sauce pot and bring to a slow boil, let it reduce by 25%.
- Slowly add the butter to the cream until it is all dissolved (if the sauce is too thick at this point you may slowly stir in some warm water to thin sauce to proper consistency).
- Transfer and hold warm until needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 321 | |
| Calories from Fat 212 | 66% |
| Total Fat 23.95g | 30% |
| Saturated Fat 13.43g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 491mg | 20% |
| Potassium 542mg | 15% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.21g | 1% |
| Protein 24.08g | 39% |
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