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    • Halibut Orca Bay

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    CATEGORY CUISINE TAG YIELD
    Meats, Dairy 8 Servings

    INGREDIENTS

    3 lb Halibut fillets, split —
    Cut in 6 oz. pieces
    1 pt Fumet
    2 tb Cornstarch — to thicken the
    Fume
    1 c Carrots — julienned
    1 c Zucchini — julienned
    4 Green onions — julienned
    1 lb Crabmeat — picked clean
    6 oz Halibut — boned for mousse
    1 ts Lemon juice
    Salt and pepper — to taste
    6 tb White wine
    2/3 c Heavy cream

    INSTRUCTIONS

    NOTE: For a recipe for fume, see "Red Pepper Nage" in this cookbook.
STEP ONE: Thicken fume with cornstarch. STEP TWO: Prepare Crab Mousse-- In
food processor, blend crab meat, 6 ounces halibut, lemon juice, salt,
pepper, white wine, and cream.
STEP THREE: Stuff Halibut with 3 ounces crab mousse and bake for 40
minutes. Top with fume and julienne vegetables.
Recipe By     : Michael A. Even of O'Malley's on the Green, Anchorage, AK
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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