Halibut Crab Cake Roulade with a Lemon Cream Sauce, Green Beans and Truffle Roasted Potatoes

Total Time:
2 hr 10 min
1 hr 25 min
45 min

4 servings

  • Halibut Crab Cake Roulade:
  • 2 tablespoons butter
  • 1 small shallot, minced
  • 1/2 green bell pepper, minced
  • 1/2 red bell pepper, minced
  • 1/2 yellow bell pepper, minced
  • 1 tomato, seeds removed, minced
  • 1 cup panko breadcrumbs
  • 1 pound lump crab
  • 1 tablespoon Dijon mustard
  • 1 tablespoon paprika
  • Four 4-ounce cuts halibut steak
  • Salt and freshly ground black pepper
  • Lemon Cream Sauce:
  • 1 1/2 cups heavy cream
  • 3 egg yolks
  • 15 ounces melted butter
  • 3 ounces lemon juice
  • White Truffle Roasted Potatoes:
  • 1 pound potatoes, diced
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon truffle oil
  • Simple Green Breans:
  • 2 cups cut green beans
  • Butter
  • Salt and freshly ground black pepper
  • 1 lemon
  • 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. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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