BC Halibut with Soft Herb Crust
Executive Chef James Walt
Favoured by fish lovers for its sweet firmness and nutritional profile, halibut also has blessedly few bones. Rich in omega-3 essential fats and a strong source of protein, it veritably swims with the minerals selenium, magnesium, phosphorus, and potassium. Most importantly, the taste is unbeatable!
1/4 cup (60 mL) arugula leaves
1/2 cup (125 mL) fresh herb leaves (e.g., basil, parsley, chives, chervil, or tarragon)
1/2 cup (125 mL) Gruyere cheese, grated
1/2 cup (125 mL) unsalted butter, softened
1 1/4 cup (310 mL) bread crumbs
Salt to taste
6 5 to 7 oz (150 to 200 g) fresh halibut fillets
1 Tbsp (15 mL) extra-virgin olive oil
Preheat oven to 375 F (190 C). Combine arugula and fresh herb tops in food processor; pure for 1 to 2 minutes. Scrape sides, then add cheese and butter and pure until combined. Add bread crumbs, lightly season with salt, and process until mixture comes together.
Turn out onto parchment, cover with a second sheet, and using a rolling pin, roll the crust out to 1/8 in (3 mm) thickness. Place in the fridge or freezer and let set.
Remove and cut into individual portions and store in the fridge.
Drizzle oil onto ovenproof dish and place halibut in the dish. Lightly season and cover fillets with herb crust.
Bake for 9 to 12 minutes, depending on thickness. Halibut should be about medium; crust will be lightly browned on the edges.
Serves 6.
source: "Celebrating Spring with Araxi", alive #306, April 2008
