Ingredients: |
Ingredients: 6 celery ribs
kosher salt
1 lemon, halved and divided
1/2 lb. haricots verts, stem end removed
extra virgin olive oil
2 garlic cloves
crushed red pepper flakes
4 6 oz. halibut fillets, skin removed
kosher salt
1/2 bunch thyme, leaves chopped
1/2 bunch chives, minced
4 springs flat-leaf parsley, leaves finely chopped
1 heaping Cup instant mashed potato flakes
1 egg beaten with 1 T water
extra virgin olive oil
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Directions: |
Directions:Shave celery to get long thin shavings and put in ice water with half a lemon and its juice for at least 1 hour or overnight. Bring a pot of salted water to boil over medium heat and set up a bowl of well salted ice water; toss the beans into the boiling water until tender but still firm, then put immediately into the ice water to cool; remove and reserve.
Season the fillets with salt. Combine the herbs and potato flakes in a shallow dish; dip the fish into the egg wash and the into the flake mixture and put on a sheet tray with the crusted side up.
Preheat oven to 350º and coat a large saute pan with olive oil and heat over medium heat. Add fish, crusted side down, until golden and crispy and flip over and put onto a baking sheet lined with a cooling rack an put in oven for 5-6 minutes.
Remove oil from saute pan and add new oil. Toss in the garlic and red pepper. Remove garlic when golden and aromatic and toss in the beans, season with salt to taste and heat through. Remove celery from ice water and dry in a salad spinner. Add celery to the pan with the bean and squeeze in the remaining lemon juice and season to taste. Divide veges among 4 plates and top with fish fillets. |
This recipe for Herb Crusted Halibut with Celery and Haricots Verts is from