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Paul Bacino

Paul Bacino

@ElsieD-- Sure

 

Halibut prep-  I'm lucky I have patients that bring me product, line caught from Alaska.  I prefer a thicker cut.  So I piece them out.

First I dry the filet on paper towel,  make a dry-wet-dry mix , Flour 50% / Parm cheese 50%/ I use a Cajun seasoning in it too - then dip in egg mixture ( I have S and P in it )-- then in Panko.  Rest 2-3 hrs

 

The sauce- Saute' garlic #1 chopped ( I had Confit'd some ), onion #1/4 diced, ginger Small peeled knob- in Evoo, add tomato paste 2 T toast, add red Curry T ( Mine was from a can--Maybe MoyPloy/ I used Maseri SP )/Cocconut creme or full flavor C Milk ( I used 1/4 of a can  add Kiffer lime leafs/ and some of my stock 1/2 C/ I used a pressure cooked Chxn stock and I added dried red pepper.  Cook this for a while. add a squeeze of lime toward the end and some cilantro stems chopped finely.

 

Yukon mash--I have confit garlic/ butter/ cream/ onion sprouts

 

Plate-  Mash potatoes/ladle of the sauce around/  Pan fried Halibut on top--  You can also cook the halibut in the sauce ( Poaching it )-I like the crunch factor  :)  I think Cilantro is great to finish

 

 

Cheers

Paul Bacino

Paul Bacino

@ElsieD-- Sure

 

Halibut prep-  I'm lucky I have patients that bring me product, line caught from Alaska.  I prefer a thicker cut.  So I piece them out.

First I dry the filet on paper towel,  make a dry-wet-dry mix , Flour 50% / Parm cheese 50%/ I use a Cajun seasoning in it too - then dip in egg mixture ( I have S and P in it )-- then in Panko.  Rest 2-3 hrs

 

The sauce- Saute' garlic #1 chopped ( I had Confit'd some ), onion #1/4 diced, ginger Small peeled knob- in Evoo, add tomato paste 2 T toast, add red Curry T ( Mine was from a can--Maybe MoyPloy/ I used Maseri SP )/Cocconut creme or full flavor Milk ( I used 1/4 of a can  add Kiffer lime leafs/ and some of my stock 1/2 C/ I used a pressure cooked Chxn stock and I added dried red pepper.  Cook this for a while. add a squeeze of lime toward the end and some cilantro stems chopped finely.

 

Yukon mash--I have confit garlic/ butter/ cream/ onion sprouts

 

Plate-  Mash potatoes/ladle of the sauce around/  Pan fried Halibut on top--  You can also cook the halibut in the sauce ( Poaching it )-I like the crunch factor  :)  I think Cilantro is great to finish

 

 

Cheers

Paul Bacino

Paul Bacino

@ElsieD-- Sure

 

Halibut prep-  I'm lucky I have patients that bring me product, line caught from Alaska.  I prefer a thicker cut.  So I piece them out.

First I dry the filet on paper towel,  make a dry-wet-dry mix , Flour 50% / Parm cheese 50%/ I use a Cajun seasoning in it too - then dip in egg mixture ( I have S and P in it )-- then in Panko.  Rest 2-3 hrs

 

The sauce- Saute' garlic #1 chopped ( I had Confit'd some ), onion #1/4 diced, ginger Small peeled knob- in Evoo, add tomato paste 2 T toast, add red Curry T ( Mine was from a can--Maybe MoyPloy/ I used Maseri SP )/Cocconut creme or full flavor Milk ( I used 1/4 of a can  add Kiffer lime leafs/ and some of my stock 1/2 C/ I used a pressure cooked Chxn stock and I added dried red pepper.  Cook this for a while.

 

Yukon mash--I have confit garlic/ butter/ cream/ onion sprouts

 

Plate-  Mash potatoes/ladle of the sauce around/  Pan fried Halibut on top--  You can also cook the halibut in the sauce ( Poaching it )-I like the crunch factor  :)

 

 

Cheers

Paul Bacino

Paul Bacino

@ElsieD-- Sure

 

Halibut prep-  I'm lucky I have patients that bring me product, line caught from Alaska.  I prefer a thicker cut.  So I piece them out.

First I dry the filet on paper towel,  make a dry-wet-dry mix , Flour/ Parm cheese/ I use a Cajun seasoning in it too - then dip in egg mixture ( I have S and P in it )-- then in Panko.  Rest 2-3 hrs

 

The sauce- Saute' garlic #1 chopped ( I had Confit'd some ), onion #1/4 diced, ginger Small peeled knob- in Evoo, add tomato paste 2 T toast, add red Curry T ( Mine was from a can--Maybe MoyPloy/ I used Maseri SP )/Cocconut creme or full flavor Milk ( I used 1/4 of a can  add Kiffer lime leafs/ and some of my stock 1/2 C/ I used a pressure cooked Chxn stock and I added dried red pepper.  Cook this for a while.

 

Yukon mash--I have confit garlic/ butter/ cream/ onion sprouts

 

Plate-  Mash potatoes/ladle of the sauce around/  Pan fried Halibut on top--  You can also cook the halibut in the sauce ( Poaching it )-I like the crunch factor  :)

 

 

Cheers

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