| 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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