Recipe courtesy of Stacey Poon-Kinney
Halibut Crab Cake Roulade with a Lemon Cream Sauce, Green Beans and Truffle Roasted Potatoes
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- Level: Intermediate
- Total: 1 hr 25 min
- Active: 1 hr 25 min
- Yield: 4 servings
- Level: Intermediate
- Total: 1 hr 25 min
- Active: 1 hr 25 min
- Yield: 4 servings
Ingredients
Halibut Crab Cake Roulade:
Lemon Cream Sauce:
White Truffle Roasted Potatoes:
Simple Green Breans:
Directions
- 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.
