Login to Save Like

Ingredients

Crust:

• 2 cups fresh basil leaves
• 4 cloves garlic
• 1 cup pine nuts
• 1/4 cup extra-virgin olive oil
• 1 cup grated Parmesan
• 2 whole eggs
• 1 egg yolk
• 1 cup butter brioche crumbs
• Salt and freshly ground black pepper
• 6 (6-ounce) halibut fillets
• 6 tablespoons unsalted butter

Portobello Mushrooms:

• 2 cloves garlic, finely chopped
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper
• 4 tablespoons extra-virgin olive oil
• 4 medium size portobello caps, wiped clean

Sun-dried Tomato Beurre Blanc:

• 2 shallots, minced
• 6 black peppercorns, crushed
• 1/3 cup dry white wine
• 1 lemon, juiced
• 3 tablespoons cider vinegar
• 1/2 cup heavy cream
• 1 pound unsalted butter, room temperature
• Salt and freshly ground black pepper
• 1/4 cup sun-dried tomato paste

Creamed Fennel:

• 2 teaspoons butter
• 4 fennel bulbs, julienned and blanched
• 1/4 cup heavy cream
• Salt and freshly ground white pepper

Garnish:

• 12 broccoli florets, blanched

Description

Food Network Invites You To Try This Brioche And Pesto Crusted Halibut With Portobello Caps, Broccoli, Creamed Fennel And Sun-Dried Tomato Beurre Blanc Recipe From Behind The Bash.

Food Network