Halibut Crab Cake Roulade with a Lemon Cream Sauce, Green Beans and Truffle Roasted Potatoes
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 25 min
- Active: 1 hr 25 min
Ingredients
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
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
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
Salt and freshly ground black pepper
1 lemon
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.