Crab Stuffed Halibut with Dill Hollandaise
Provided by Flying Machine Restaurant, Lakefront Anchorage
This crab stuffed Halibut with hollandaise sauce is sure to impress any dinner guest, pan seared Halibut stuffed with snow crab and topped with with a dill hollandaise sauce? No question its going to be delicious!
1 seven-ounce halibut fillet
2 oz snow crabmeat
1 oz minced green onion
1 oz minced celery
1 oz dill hollandaise sauce
1 oz clarified butter
1 tbsp Old Bay seasoning
Coarse black pepper and salt to taste
Dill Hollandaise Sauce
2 egg yolks
1 slice lemon, squeezed
1/4 lb (one stick) clarified butter
2 tbsp warm water
2 tbsp dill
Tabasco to taste
Salt and pepper to taste
Dill Hollandaise Sauce:
Slowly whip egg yolks over low heat in a metal bowl until you begin to see ribbons left behind as you stir. Add lemon juice. Slowly begin to stir in clarified butter. As sauce begins to thicken add warm water. Stir in dill. Add dash of Tabasco, salt and pepper to taste.
Make an incision on the side of the halibut, not all the way through. Squeeze all the liquid out of the crabmeat. Combine crabmeat, minced green onion, celery, salt, pepper and Old Bay seasoning. Stuff the crabmeat mixture into the halibut’s side. Pan sear the halibut for 4- to 5 minutes, finish in a 350ºF oven until halibut begins to flake. Fish should be at 140ºF and will take roughly 5 minutes.
To plate, place rice pilaf on the dish and add halibut on top. Finish with dill hollandaise sauce.