Brioche and Pesto Crusted Halibut with Portobello Caps, Broccoli, Creamed Fennel and Sun-Dried Tomato Beurre Blanc

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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

Six 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