Parmesan and Panko-Crusted Halibut
By
Jerry Siefring
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| 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: Cooking: Sauce:
Combine mushrooms, beurre blanc, and ¾ cup Madeira demi-glace and warm over medium heat. |
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