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Parmesan & Asiago Crusted Halibut

Parmesan Asiago Crusted HalibutRecipe by Chefs Thomas W. Chapman and Daniel Shier
49th State Brewing Company

Ingredients
Four 6-ounce halibut fillets
2 cups all-purpose flour (salt and pepper to taste)
2 cups asiago cheese
2 cups parmesan cheese
2 cups panko bread crumbs
6 eggs with 1/2 cup of water whisked together (egg wash)
Lemon butter cream sauce (recipe below)

Place fillets in refrigerator while setting up the breading procedure. The recipe calls for a 1:1:1 ratio consisting of fancy, fine-grated asiago cheese, hand-shredded parmesan cheese, and Japanese bread crumbs (panko). Dredge fillets in flour (mixed with salt and pepper to taste). Shake off excess flour, dip into egg wash, then press the fillet firmly in the panko to achieve a 1:1:1 ratio. Sear the fillets on a flattop (or pan) until they are a golden-brown color and desired temperature. Plate with lemon butter cream sauce.

Lemon butter cream sauce
1/4 cup dry white wine
1/4 cup white-wine vinegar
2 tbsp finely-chopped shallot
1/3 cup heavy cream
1/4 tsp salt
1/8 tsp white pepper, or to taste
2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled
1 tbsp lemon zest

In a medium sauce pan, combine the white wine and vinegar, add the shallots and bring to a boil. When the liquid starts to boil, reduce the heat and let slowly simmer. Reduce the wine and vinegar by 85% (shallots should become light pink in color and almost all the liquid should be gone). Add heavy cream and bring to a boil, then reduce to a simmer and slowly add butter one piece at a time while whisking continuously. Whisk until the butter is fully melted, add the lemon zest plus salt and pepper to finish.

49th State Brewing Company
717 W 3rd Ave.
Anchorage, AK 99501

(907) 277-7727
49thStateBrewing.com

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