BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

HALIBUT baked with Dungeness crab salad & Bread crumb topping

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As seen in the FARMERS MARKET DINNER BUFFET on July 12, 2011. We also do Salmon with this preparations, minus the crab salad.

Ingredients:

  • 1 side pacific halibut, about 7 pounds, cleaned of bones

  • 2 pounds Dungeness crab, picked and well chilled
  • 1 cup red, green, yellow peppers, minced
  • 1/2 cup chives, minced
  • EVOO just to moisten crab mixture

    Crumb topping:

  • 4 ounces salted butter
  • 3 tablespoons EVOO
  • 2 cups mayonnaise
  • 3/4  cup Parmesan, grated
  • 3/4 cup parsley, chopped
  • 1/4 cup chives, minced
  • 1/4 cup dill, chopped
  • 1 tablespoon coriander, ground
  • 1 lemon zested, minced
  • 6 cups dried bread crumbs
  • As needed sea salt

Method:

Place fish on baking pan & dry with paper towels; set aside in refrigerator while preparing the crab and crumb topping.
Blend crab with peppers and chives and just enough EVOO to moisten and hold together. Season to taste with seasalt and coriander.
Combine crumb ingredients in stand mixer with paddle attachment until well blended and holds together. Taste and adjust for seasoning if needed.
To assemble: Remove fish fillet from refrigerator. Coat top with Dungeness crab mixture. Top with crumb mixture. Press to mold to fish. Refrigerate till crust topping is firm and holds well to fish.Bake at 325‚°F for approximately 45 minutes or until fish is 140‚°F in thickest part; remove and let stand 20 minutes before serving.

 






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