Mushroom Crusted Halibut
By: Anonymous
Published: Saturday, December 12, 2009 - 10:30pm

Ingredients




1 `/2 pounds halibut 6 oz. Each
1/4 cup Tomato fondue or stewed tomato
1/4 cup Odessa style mushrooms in sour cream, (mushroom d
3 ounces Butter at room temperature
2 tablespoons Parmesan cheese, grated
1/4 cup Bread crumbs
2 lrg Spanish onion - sliced
1 tablespoon Butter
1 Clove garlic, mined
2 tablespoons Shallot, minced
1 cup Fish stock
1/4 cup Cream
1 cup Fresh peas
1 tablespoon Butter

Preparation

1 Season the fish with salt and fresh ground pepper. Spread a layer of tomato fondue or stewed tomato on the fish. Then a layer of the mushroom duxelle and on top, the mixture of butter, parmesan cheese and bread crumbs. 2 Bake at 375 degrees in oven for 12 to 15 minutes or until the fish is done and the crust is golden. 3 Yield: 4 servings 4 CANDIED ONION:2 large Spanish onion - sliced 1 tablespoon butter 5 Cook onion in butter slowly until tender and caramelized and all liquid has cooked down. 6 SAUCE OF FRESH PEAS:Sweat the garlic and shallot in the butter until tender. Add the fish stock and cream and simmer for three minutes. Add the peas and cook until tender. 7 Puree with hand blender. Strain and keep warm. 8 TO SERVE:Place the candied onions in the center of the plate and place the fish on top. Spoon the sauces around and garnish with fresh pea shoots.