Parmesan and Panko-Crusted Halibut

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By Jerry Siefring

Story Created: Oct 20, 2006 at 12:02 PM EST

Story Updated: Apr 10, 2007 at 3:11 PM EST

Recipe provided by:
   The Cellar Door
   213 West Washington Street, South Bend
   574/323-2120

Parmesan and Panko-Crusted Halibut
Ingredients
4	8-ounce filets of halibut
2 cups	Panko (Japanese) breadcrumbs
½ cup	Parmesan cheese
3	eggs
2 cups	heavy whipping cream
1 cup	wild mushrooms
½ cup	white wine
1 tablespoon	minced shallots
4 ounces	unsalted butter
pinch	salt and pepper

Directions

Preparation:
In a medium bowl, beat eggs with whipping cream. In a second medium bowl, combine breadcrumbs and cheese. You may use a third bowl for flour. Dust halibut filets in flour and dip them into the egg mixture which will act as a glue. Coat filets in panko cheese mix.

Cooking:
Heat a pan up with some fat, either a splash of olive oil or tablespoon of butter. Let the pan warm until the slightest hints of smoke are notice. Carefully place breaded fish in pan and brown both sides then place in a preheated 350°F oven for about 7 minutes.

Sauce:

Beurre blanc: Reduce white wine with minced shallots, then add 1 cup of heavy whipping cream and reduce by half. Remove from heat and stir in butter and salt and pepper.
Madeira demi-glace: Reduce ½ cup of Madeira wine with 1 cup of a good veal demi-glace.

Combine mushrooms, beurre blanc, and ¾ cup Madeira demi-glace and warm over medium heat.

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