This is so good that you don't know whether to eat it or rub it all over your body. We suggest eating it.
A note for all the folks who have the misfortune of not living in the bountiful Northwest, brimming with Halibut: Flounder would be an excellent substitute — even Sole would be good. :-)
Serves 4
1 c. Beurre Blanc Sauce (See recipe below)
4 Halibut filets (NOT steaks) approx. 5oz. each
6 oz. dungeness crab
6 oz. bay shrimp (cooked)
6 oz. Brie, cut into ¼" cubes
3 T. mayonnaise
1 T. fresh dill, chopped
Pinch of salt & pepper
Preheat oven to 400°.
Prepare Beurre Blanc Sauce and reserve.
Split the halibut filets lengthwise to form a pocket for the stuffing. Combine the crab, shrimp, brie, dill, salt & pepper. Gently blend in the mayonnaise to bind mixture. Divide mixture between filets. When full, allow flaps to cover so that only a small amount is exposed. Bake in a lightly buttered dish for 15 to 20 min.... depending on the size of the filets. Remove to dinner plates and spoon beurre blanc sauce over fish.
Approximate preparation time : 45 minutes
Calories: LOTS...check butter content
BON APETITE'
Beurre Blanc Sauce: (makes about 1 cup)
6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, cut into quarters
1 c. heavy cream
6 oz. cold, unsalted butter, cut into pieces
3 oz. cold salted butter, cut into pieces
Combine wine, vinegar, peppercorns, and shallot in a non-corrosive sauce pan stainless steel, Teflon®, calphlon) Reduce until the mixture is just 1–2 tablespoons and has the consistency of syrup. Add cream and reduce again until mixture is 3–4 tablespoons and very syrupy. Remove pan from heat! Add butters, about 2 oz. at a time, stirring constantly and allowing each addition to melt before adding more. (if mixture cools too much, butter will not melt completely and you'll have to reheat SLIGHTLY.) Strain and hold warm on a stove top trivet, or in a double boiler over very low heat until you're ready to use it.
Note: This sauce may be flavored with orange, lemon, spices herbs, berry or fruit concentrates. These are added at the end or during the reduction of the cream.
