Talk of the Town
Lump Crab Crusted Alaskan Halibut with Mirin-Wasabi Glaze and Beurre Blanc
Wasabi Mirin Glaze
Wasabi Powder- 1 cup
Mirin- to taste
Crab Crust
Lump Blue Crab Meat – 1 Cup
Unsalted Butter, Room Temperature – 1 Cup
Panko Breadcrumbs – ¼ Cup
Red Bell Pepper, Small Dice – ½ Medium
White Pepper – To Taste
Kosher Salt – To Taste
Lemon Juice – To Taste
Crab Salad
Lump Blue Crab Meat – 1 Cup
Bay Shrimp – ¾ Cup
Tomatoes, Diced – ¼ Cup
Parsley, Chopped- 2 Teaspoons
Extra Virgin Olive Oil- 2 Tablespoons
Kosher Salt – To Taste
Ground Black Pepper- to taste
Technique:
- Place butter in mixing bowl and bring to room temperature.
- Add remaining ingredients and blend thoroughly.
- Roll between parchment sheets ¼ in. thick.
Execution:
- Lightly glaze fish with Wasabi-Mirin Glaze.
- Place crust on fish to perfectly fit filet.
- Bake in oven at 400 degrees until done.
- Serve with White Wine Beurre Blanc and garnish with Crab Salad.