Tuesday, April 24, 2012

Panko Crusted Halibut with Orange Shallot reduction




    Friends are always asking me for unique and simple ways to cook fish. For some reason, fish is always perplexing to peeps.
   I find it to be one of the easiest things to cook, and it needs very little to be scrumptious. A little lemon, salt, and pepper usually does the trick, but in this case I’m going for crispy. Everything tastes even better crispy.
I like this dish because it’s hearty for a fish dish, can be made quickly, and still retains a little flair (with the “reduction” and all). The golden crispy fish pairs wonderfully with this sweet yet savory sauce but I also like to put it in a baguette sandwich with lemon aioli, roasted tomatoes, and some arugula. 



 Ingredients:


 -       4 fillets of Halibut (or any other Whitefish, Seabass, or Tilapia)
-       3 cups of Panko bread crumbs (Japanese breadcrumbs)
-       3 Eggs
-       Lemon/lemon zest
-       Orange/orange zest
-       Olive oil or vegetable oil
-       Organic orange juice
-       3 Shallots
-       Butter
-       Basil
-       Chicken bouillon
-       S&P
Directions:


-       Crack eggs in plate with some lemon zest, juice of half lemon, and pinch of S&P and mix. 


-       Put Panko in another plate with orange zest and S&P.


-       Heat oil in pan while you season the fillets, dip them in egg mixture, and then coat them in the Panko.


-       Crisp the fish in oil (medium/high heat) until it is golden brown (time varies depending on stoves, but when it's golden you're golden) and flip around.


-       Keep the fish in a baking dish covered with foil and reheat in oven when about to serve.


-       Dice shallots finely and sauté in a little butter with S&P until a little soft.


-       Add orange juice and leave on high heat until it reduces to less than half and has a thick,  syrupy consistency.


-       Halfway through cooking add a ½ tsp of chicken bouillon for a little flavor. If you don’t want to use bouillon just add a bit more salt and pepper for seasoning.

-       Slice basil into strips and add to reduction to steep.

-       Add squeeze of orange and some orange zest and let cook for 5 more min.

-       Spoon sauce of crispy fillets with some more fresh basil and serve.


(These photos were also taken by Jordan Engle at http://WWW.OGPICS.COM)

Bisous,
Chantilly
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A Little Bit(e) About Me..

Los Angeles, CA
My relationship with food began at a very early age. Having spent the majority of my life in Paris, France, with some Hawaii and California sprinkled in between, I learned early not to see food just as fuel for the body and mind but as a pleasurable ceremony. This love of food perpetuated my desire to, at 17, dive into three rigorous years at the Cordon Bleu School of Culinary Arts in Paris. I learned essential techniques and exhaustively practiced them. I am now working as a private chef in places such as Los Angeles, Paris, Hawaii, and New York and continue to travel the world in search of inspiration. My ultimate ambition would be to impassion this desire to cook in those who so often tell me that they do not have the patience or time to do so.