Advertisement
Halibut with mustard-nut crust
- Makes
4
servings - Difficulty
Easy
- Ready in
1 hr
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
With the addition of a rich, nutty crust and the step of finishing the fish under the broiler, braised fish becomes a simple luxury. The butter in the crust melts into the fish as it cooks, making it extra-moist. Refrigerate the fish once you’ve spread the crust mixture on top. Chilling will help the crust brown before it slides off. This dish is a star, so accompany it simply, perhaps with no more than bread and salad.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
I made this recipe yesterday and I loved it. It is a quite a classic taste but with some subtle and elegant new textures and tastes provided by the mustard and hazelnut as well as by the generous portion of butter. I used less wine because I thought that it would be too much liquid and it worked just fine.