Preheat the oven to 350 degrees F.
For the halibut crab cake roulade: In a skillet, heat the butter over medium heat. Saute the shallots until soft. Add the bell peppers and let soften a little. Toss with the tomatoes and cook for a few minutes. Mix in the panko, crab, Dijon and paprika. Sprinkle the halibut with salt and pepper. Top with the crab cake mix. Roll and secure with toothpicks. Place on a parchment-lined baking sheet. Bake for 7 minutes.
For the sauce: Simmer the heavy cream until reduced by half, mixing frequently so it doesn't scald. In a blender, blend the yolks on low. Slowly add the hot melted butter in a steady stream. Add lemon juice to taste. Mix in the reduced cream to stabilize the sauce.
For the potatoes: Toss the potatoes with olive oil and season with salt and pepper. Roast for 15 minutes, and then toss with the rosemary and truffle oil.
For the green beans: Blanch the beans in hot water. Toss in the butter, salt and pepper to taste. Season with lemon juice.
Serve the halibut crab cake roulades with the lemon cream sauce, green beans and roasted potatoes.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Stacey Poon-Kinney