| 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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