CRISPY CRUSTED HALIBUT WITH WHITE WINE BEURRE BLANC
Crispy Crusted Halibut
2 halibut filets
1/4 cup flour
1 egg
1/2 cup breading (I used a mix of homemade bread crumbs, parmesan cheese and cornmeal)
Salt and pepper the halibut. Place flour, egg and breading in three separate dishes. Beat egg with fork. Season flour, egg and breading with salt and pepper. Stir to combine.
Dip the top of the halibut into the flour, then the egg and finally, the breading. Place skin side down on a plate and let sit in the fridge for 10 minutes.
Right before you take the fish out of the fridge, heat 2 tablespoons of olive oil and 1 tablespoon of of butter in a large saute pan over medium heat. Let the pan get hot and then place the fish in the pan, breading side down. Cook until breading is golden brown. Flip fish filet over and cook until skin is slightly browned.
If filet is thick, place in a 375 degree oven for 5-7 minutes to finish cooking.
*To make homemade breadcrumbs, remove the crust off of old bread. Let sit out on the counter for a day, flipping a few times throughout the day. Once bread is dry, cut into large cubes and pulse in a food processor until crumbs form.
For this breading, I used 2 parts breadcrumbs, 1 part parmesan cheese and 1 part cornmeal.*
White Wine Beurre Blanc
2 tablespoons shallots, minced
1/3 cup white wine
1 tablespoon lemon juice
8 tablespoons unsalted butter
2 tablespoons cream
kosher salt and white pepper to taste
Place the shallots, white wine and lemon juice in a pan and heat over medium high heat. Continue cooking until the liquid has reduced down to about 2-3 tablespoons, a little over half.
Cut butter into 10-12 pieces. Once liquid has reduced, lower heat and slowly add butter one piece at a time. Take the pan off the heat frequently so the sauce does not get too hot. You want to keep whisking vigorously and slowly incorporate the butter, one piece at a time, into the sauce. Once the butter is all gone, add the cream. Keep whisking and salt and pepper to taste
Serve over the fish.