Rock Shrimp and Panko Crusted Halibut with Verjus, Honey and Lemon Sauce
- 3/4 cup Verjus
- 2 tablespoons honey
- 2 tablespoons chopped shallots
- 2 tablespoons cream
- 1/4 cup butter
- 1 whole lemon, juiced
- salt & pepper
- 4 ounces rock shrimp
- 1 teaspoon fresh garlic minced
- 1 teaspoon fresh shallots minced
- 6 six ounce Halibut fillets
- 1/2 cup Panko (Japanese breadcrumbs)
- 1 tablespoon fresh chopped basil
- 3 tablespoons melted butter
Sauce
Combine 1/2 cup Verjus, honey, shallots and cream in sauce pan. Reduce over medium heat until almost dry. Remove from heat and wisk in butter. Add lemon juice and salt and pepper to taste.
Fish In saucepan add rock shrimp, shallots, garlic and 1/4 cup Verjus. Simmer until shrimp are cooked and all Verjus is reduced. Let cool. Add cooked rock shrimp, basil, Panko, and melted butter in food processor. Pulse to blend, leaving large chunks of rock shrimp. Brush fillets with melted butter and top wth shrimp mixture. Bake at 400ยบ for 15 minutes. Place on plate or platter with sauce and serve immediately.
Serves Six
Steve Smith
Albion, CA
Albion, CA