Dungeness Crab Cake Stuffed Halibut with Spring Vegetable Succotash and Caramelized Walla Walla Onions
Yield-2 servings
2 ea |
Dungeness Crab Stuffed Halibut (sub recipe below) |
2 tbsp |
Flour |
3 oz |
Summer Succotash (sub recipe below) |
4 oz |
Caramelized Walla Walla onions (sub recipe below) |
| 2 fl oz |
Lemon Chive Beurre Blanc (sub recipe below) |
| ½ tsp |
Chives minced |
Instructions:
- Heat sauté pan over medium high heat with olive oil. Dust the halibut with the flour. Place fillets flesh side down in the sauté pan. Sear to golden and turn over and continue to cook until the fish is opaque (be careful not to overcook) note if cooking thicker portions you can sear the outside of the fish and finish the cooking process in a 375 degree oven.
- Sauté the succotash with whole butter and adjust seasoning to taste.
- Place the succotash on the center of the plate and place the Seared halibut on top of the succotash.
- Ladle the lemon chive beurre blanc around the perimeter of the plate then garnish with caramelized sweet onions and chopped chives.
- Serve.
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Elliott’s Crab Cake Stuffed Halibut
Yield-2 each 8 oz portions
2 each |
6 oz halibut fillet portions |
2 each |
Elliott’s Crab cakes |
½ tsp |
Salt |
¼ tsp |
Pepper |
Instructions:
- Cut a pocket into the center of the halibut portions and insert one Elliott’s crab cake into the pocket.
- Press the open ends of the halibut pocket to seal then season with Salt and pepper.
- Keep refrigerated until ready so cook.
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Caramelized Walla Walla Sweet onions
Yield-4 oz
1 tsp |
Butter |
1 large |
Sweet onion (peel and slice ¼ inch) |
2tsp |
Salt |
1 tsp |
Pepper |
Instructions:
- Heat a sauté pan with butter until the butter starts to brown.
- Add they sliced onions and cook until they begin to caramelize.
- Turn down the heat and season with salt and pepper.
- Hold warm until ready to serve.
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Spring Succotash
Yield-12 oz
5 oz |
Fresh white corn |
½ tsp |
Sugar |
To taste |
Salt and pepper |
5 oz |
Lima beans |
¾ oz |
Red Pepper (diced ¼ inch) |
¾ oz |
Green Pepper (diced ¼ inch) |
¾ oz
¾ oz |
Red onion (diced ¼ inch)
Red potato (diced ¼ inch) |
Instructions:
- Husk and remove corn kernels from the cob.
- Combine all ingredients and mix until well combined.
- Reserve until needed for service.
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Lemon Chive Beurre Blanc
Yield-8 fl oz
1 tsp |
Shallot (minced) |
1 tsp |
Lemon juice |
1 ½ tbsp |
White wine |
2 tsp |
Heavy cream |
4 oz. |
Unsalted butter (cubed 1 inch) |
1 tbsp |
Chives (chopped) |
1/8 tsp |
Kosher salt |
Instructions:
- Combine shallots, lemon juice and white wine in a sauce pan over medium heat and reduce liquid by 50 %.
- Strain the liquid and return to the heat and add cream and reduce by 50% again.
- Remove the pan from the heat and whisk in butter in small amounts to form an emulsion.
- Add salt and pepper and remaining lemon juice.
- Adjust seasoning if necessary and hold hot for service.
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