INGREDIENTS 4 Servings
4 each Halibut fillets, fresh, 6 oz. each
to season Salt
to season Fresh ground black pepper
1/4 cup Dijon mustard
1 1/2 cup Pommery cream
4 each Lemon thyme sprigs

For the herb crust:
1 cup Panko breadcrumbs
1 1/2 tsp. Shallots, minced
1/2 tsp. Garlic, minced
1/4 cup Fresh tarragon leaves, chopped
1/4 cup Fresh basil leaves, minced
1/4 cup Fresh lemon thyme leaves
1/4 cup Fresh parsley, chopped
to taste Salt
to taste Fresh ground black pepper


METHOD
1.

Prepare pommery cream, reserve. Prepare savory herb crust by combining ingredients and mixing well. Season with salt and fresh ground black pepper.

Season halibut fillets with salt and pepper. Cover with a thin coating of Dijon mustard, then dip in savory herb crust mixture. Pat down gently to adhere crust to fish. Roast crusted halibut in preheated oven at 375 degrees F until cooked with a slightly golden crust. Serve with pommery cream and garnish with lemon thyme sprigs.
 

 


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