Lavender Crusted Halibut w/ Asparagus and Potatoes

Date Added: Apr 21, 2010 Fusion Entrees
Back to Search

Prep Time

10 mins

Cook Time

15 mins

Ready In

25 mins



*to adjust serving size click on "serving box".


Fresh Halibut fillet topped with a Crisp Lavender Crust. Served with Fresh Sauteed Asparagus and Baby Fingerling Potatoes.


  • 4  Each 7 Oz. Halibut Filets
  • 1
  • 1  Cup(s) Panko Bread Crumbs
  • 2
  • 2  Table Spoon(s) Butter, melted
  • 3
  • 3  Table Spoon(s) Lavender Flowers, dry
  • 4
  • 4  Table Spoon(s) Dijon Mustard
  • 5
  •  To Taste Salt and Pepper
  • 6
  • 2  Table Spoon(s) Butter
  • 7
  • 3  Table Spoon(s) Neutral Oil
  • 8
  • 1  Each Onion, rough chop
  • 9
  • 2  Table Spoon(s) Lavender, dry
  • 10
  • 4  Table Spoon(s) Honey
  • 11
  • 3/4  Cup(s) Sherry Vinegar
  • 12
  • 1  Quart(s) Veal Stock
  • 13
  • 4  Table Spoon(s) Sunflower Oil
  • 14


    1. Brush top of fish with dijon mustard then season with salt
    2. Mix melted butter with panko and lavender
    3. Top the fish with the lavender crust press on carefully
    4. Heat oil in pan and gently cook the crust side down till golden brown
    5. Flip fish and finish cooking all the way through be sure not to over cook and dry out fish
    6. Asparagus and Potato
    7. Blanch the asparagus in boiling water till almost done it should stay firm
    8. Blanch potatoes in salted boiling water till just done then cut to appropriate size
    9. Place the butter and chicken stock in pan with potatoes when the stock and butter thickens to a glaze like consistency add asparagus
    10. Ensure all is heated through and is seasoned properly
    11. Plate like the video shows
    12. you can top this dish with a simple squeeze of lemon or make the lavender jus
    13. Lavender jus
    14. Coat the Halibut bones with a little oil and roast in oven till golden
    15. In a 4 quart pot saute the onions until soft add the honey and lavender cook out for 2 minutes stirring all together
    16. Deglaze with Sherry vinegar and equal amount water and let reduce by 75 percent
    17. Add the veal stock and reduce by half, strain and reduce to a lightly thickened consistency.
    18. adjust with salt and pepper if needed

    Asparagus & Potatoes


  • 20 Each Asparagus
  • 16 Each Baby Fingerling Potatoes, cut in half
  • 2 Table Spoon(s) Butter
  • 1 Cup(s) Chicken Stock
  • As Needed Salt & Pepper
  • Directions

    1. Blanch the asparagus in boiling water until almost¬ soft but not quite
    2. Blanch potatoes in salted boiling water until almost soft
    3. Melt¬ the butter in a pan with the chicken stock¬
    4. Add¬ the potatoes
    5. When the stock and butter thickens to a glaze-like consistency, add asparagus
    6. Ensure all is heated through and seasoned properly

To add a comment you must have to login or sign up.