Wild Alaskan Halibut with Reindeer Sausage Stuffing, served with King Crab Legs and Salmon Cakes
Snow Goose Restaurant, Anchorage
Wild Alaskan Halibut and Stuffing
Ingredients:
4 to 5 oz. Alaskan halibut filets (4 filets)
1/2 lb. Alaskan reindeer sausage, precooked and diced
1 tbsp. green onion, diced
1 tbsp. cilantro, minced
1 fresh jalapeno, deseeded and minced
1/4 cup mozzarella cheese, shredded
1/4 cup provolone cheese, shredded
1/4 cup parmesan cheese, shredded
1 tsp. Cajun spice (your own homemade blend, or store bought)
Salt and pepper to taste
Butterfly the halibut filets and place them in the refrigerator. (if you don’t know how, ask your grocer to do this for you).
Prepare stuffing mixture: In a bowl, combine diced sausage, onion, cilantro, jalapeno, cheeses, and Cajun seasoning. Mix just until combined.
Preheat oven to 350°F. Divide stuffing mixture evenly into 4 parts. Stuff halibut filets with mixture. Be careful not to overstuff—there may be leftover stuffing depending on the size of your filets. Place the stuffed filets in a shallow pan lined with parchment paper and cover the pan with foil. Bake for 5 minutes covered, and then remove cover and bake for another 5 minutes, or until the temperature reaches 145 degrees.
Pair with your choice of vegetable, steamed Alaskan Red King Crab leg (optional) and Ginger Cream Sauce.
Ginger Cream Sauce
1 oz. unsalted butter 1 tsp. soy sauce
1/4 cup yellow onion, minced 1 tbsp. flour
4 oz. fresh ginger, minced 1 1/2 cup heavy cream
2 oz. white wine 2 oz. unsalted butter
1 tbsp. fish sauce
Heat saucepan over medium heat and add 1 oz. butter, stirring until melted. Add onion and fresh ginger and cook until translucent. (Be careful not to brown.) Next add the white wine and simmer until reduced by approximately one half. Whisk in fish sauce, soy sauce, and flour and cook until slightly thickened. Add the heavy cream and bring to a simmer. Remove from heat and add the remaining butter, cubed, and stir until melted. Serve over Halibut.
Alaskan Salmon Cakes
1 lb. salmon, precooked 2 tbsp. onion, diced
2 tbsp. carrot, diced 1 tsp. salt and pepper blend, to taste
2 tbsp. celery, diced 1 tsp. dried dill
1 tsp. pine nuts, toasted 1/2 cup mayonnaise
1 tbsp. capers, chopped 1 tsp. dijon mustard
2 tbsp. parmesan cheese, shredded 1 tsp. Old Bay Seasoning
Breading
4 eggs, beaten
1/2 cup milk
1 cup flour, seasoned
with salt and pepper
1 cup panko
Old Bay Seasoning, to taste
Vegetable oil for frying
In a large bowl, combine all of the ingredients for the salmon cakes until you have a consistent mixture. Form mixture into 2 oz. cakes (about 12 total) place on parchment paper, cover, and put in the freezer until thoroughly frozen (about 2 hours). Remove the cakes from the freezer. Beat eggs and milk together. Cover frozen cakes thoroughly with the seasoned flour, then dip into egg mixture. Transfer the cakes to a shallow pan that has been filled with panko and seasoned with Old Bay. Dredge thoroughly with seasoned panko. Fry the cakes in a saucepan with a bit of olive oil until golden brown. Serve with aioli, tartar sauce, or cocktail sauce.
Snow Goose Restaurant
& Sleeping Lady Brewery
717 West Third Avenue
Anchorage, Alaska 99501
907-277-7727
www.alaskabeers.com
Snow Goose Restaurant 