Ingredients

• 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
• 1 1/2 cups heavy cream
• 3 egg yolks
• 15 ounces melted butter
• 3 ounces lemon juice
• 1 pound potatoes, diced
• Olive oil
• Salt and freshly ground black pepper
• 1 teaspoon minced fresh rosemary
• 1 teaspoon truffle oil
• 2 cups cut green beans
• Butter
• Salt and freshly ground black pepper
• 1 lemon

Browse by ingredient

Instructions

1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. For the green beans: Blanch the beans in hot water. Toss in the butter, salt and pepper to taste. Season with lemon juice.
6. Serve the halibut crab cake roulades with the lemon cream sauce, green beans and roasted potatoes.