By Chef Edward Rollins & Sous Chef Jeremiah Sanders
Flying Machine Restaurant & Fancy Moose Lounge at the Millennium Alaskan Hotel
Ingredients
2 3-ounce halibut filets
3 oz snow crabmeat
1 oz heavy cream
1 ozminced shallots
12 large spinach leaves
1 oz hollandaise sauce
1 oz breadcrumbs
1 oz clarified butter
½ oz white wine
Salt and white pepper
Balsamic Reduction
Sauté shallots in clarified butter and as they start to turn in color deglaze with white wine. Reduce wine to a third. Add heavy cream and reduce until thick. Add breadcrumbs. Stir until mixture thickens. Add salt and pepper to taste, then cool. Squeeze all the liquid out of the crabmeat and fold into cream mixture. Roll the crabmeat into two halibut rolls. Sauté the spinach leaves until they start to wilt and remove from the pan. Sauté the halibut rolls until they start to brown and finish in a 350ºF oven until halibut begins to flake. Fish should be at 140º and will take approximately 10 minutes.
Arrange the spinach leaves on the plate and place halibut on top. Finish with hollandaise sauce.
Hollandaise Sauce
2 egg yolks
1/2 tsp lemon juice
1/4 lb clarified butter
2 tbsp warm water
Cayenne pepper
Salt & pepper
Slowly whip egg yolks over a low heat in metal bowl until you begin to see ribbons left behind the whip as you stir. Add lemon juice. Slowly begin to stir in clarified butter. As sauce begins to thicken add warm water. Add pinch of cayenne pepper and salt and pepper to taste.