|
|
| Portabello and crab-encrusted Chilean Seabass with a Grand Marnier buerre blanc |
| Serves 2 |
 |
| INGREDIENTS: |
1 Portabello chopped fine
1 T Garlic
½ cup Jumbo lump crabmeat
½ cup panko breadcrumbs
¼ cup chopped parsley
Salt and pepper to taste
~ Mix Together ~
¼ cup butter milk
2 whole eggs
~ Wisk together ~
½ cup flour
2 8oz. portions chilean seabass
|
|
|
|
|
| METHOD: |
| Dredge fish in flour on both sides. Dip in eggwash then in portabello crab mixture. Pan sear until golden brown.
|
| INGREDIENTS: Grand Marnier Buerre Blanc |
¼ cup shallots
½ cup Grand Marnier
~Reduce by half~
Add heavy cream
~Reduce by ¾~
Add 4 T butter (unsalted) |
| METHOD: |
| Remove from flame and wisk in butter salt and white pepper to taste.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
