The fishing season is approaching very fast and I thought I would give a simple yet delicious halibut recipe I use to do for the brunch at The Banff Springs Hotel a few years back.
700g halibut
250g grounded toasted cashews
125g breadcrumbs
125g fresh rosemary
125g cream (35%)
1 egg
Salt & pepper
Sauce
125g chopped shallots
500ml yogurt
125g sour cream
50g chopped rosemary
Salt & pepper
You can portion the halibut or leave it in one large piece.
In a bowl, mix cashews, breadcrumb, chopped rosemary and salt & pepper. Season the halibut and dip it in a mixture of cream and egg. Immediately tap down the crust all around and place it on a baking tray with parchment paper.
Bake at 400F. Cook to internal temperature of 145F maximum and use your broiler to finish coloring the crust on top if needed.
Mix all the sauce ingredients together and set aside for an hour. Serve the halibut hot or cold with lemon wedges and the sauce on the side.
P.S.this is also nice with salmon
Serves 4 portions
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