Description

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

Ingredients

• 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

Directions

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