Thursday, June 28 2012, 05:47 PM MDT
As Aired On June 28, 2012
Chef Brandon Howard, La Caille
4 six-ounce Halibut Filets- Fresh
1 oz Minced Garlic
1 oz Minced
Salt and Pepper to taste
4 Tablespoons European Butter - cubed
8 Spears Asparagus, blanched
4 ounces Lump Crab, cooked
4 sprig Fresh Dill
4 8x8 inch square pieces of aluminum foil
1 Lemon cut into 4 wedges
1.) Place one piece of halibut on one piece of foil. Season with salt, pepper, garlic, and shallots.
2.) Top with 1 cube of butter, one ounce of lump crab meat, and two asparagus spears. Squeeze 1 qtr lemon over the fish.
3.) Wrap the foil tight around the fish and fold edge towards the top so the juices don't run out. Repeat for all of the portions.
4.) Bake at 350 degrees in a pre-heated oven for 12-15 min.
Béarnaise Sauce Ingredients:
3 Egg Yolks
Pinch of salt
Pinch of cayenne pepper
½ cup hot water
½ cup warm drawn butter
1 Teaspoon Lemon Juice
2 Tablespoons Tarragon, Dry
1 Shallot, finely chopped
¾ cups Red Wine Vinegar
1.) Place water in the bottom section of a double boiler and bring to a boil. To top section of double boiler, add egg yolks, salt, chili powder and 2 tablespoons of water and cook for about one to one and a half minutes, stirring constantly.
2.) Remove when mixture is the consistence of pancake batter.
3.) Slowly add butter until mixture is thick. Add the remaining water to thin mixture out until all of the butter is incorporated. Mixture should use about 2/3 of the water.
4.) Over medium heat, combine tarragon, shallot and red wine vinegar and cook all of the liquid out of the mixture until it is the consistency of paste. Add half of the mixture to the hollandaise sauce (you may freeze the other half for future use).
5.) Place halibut on serving plates, top with crab, asparagus and hollandaise sauce. Serve immediately.
(Copyright 2012 Sinclair Broadcasting Group.)