Crispy Panko and Hazelnut Crusted Halibut in Seafood Veloute with Fine Herbs

Author: Scott Stokes

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 4 servings

Recipe Introduction:

Indulge in the exquisite flavors of this Crispy Panko and Hazelnut Crusted Halibut in a delightful seafood voulet with fine herbs. The tender halibut fillets are coated in a crunchy mixture of panko breadcrumbs and toasted hazelnuts, creating a perfectly crisp crust. Baked to perfection and served in a luscious seafood voulet with aromatic herbs, this dish is a true culinary delight. Impress your guests with this restaurant-quality recipe that combines the delicate flavors of halibut with the rich and comforting elements of the voulet. With its elegant presentation and exquisite taste, this dish is sure to elevate any special occasion.

Ingredients:

• 4 halibut fillets (6 ounces each)
• 1 cup panko breadcrumbs
• 1/2 cup hazelnuts, toasted and finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• Seafood Veloute:
• 1 cup seafood stock
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/4 cup white wine
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh tarragon, finely chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine the panko breadcrumbs, finely chopped hazelnuts, parsley, thyme leaves, lemon zest, salt, and black pepper.
3. Set up a dredging station with three shallow dishes: one with the all-purpose flour, one with the beaten eggs, and one with the panko and hazelnut mixture.
4. Pat the halibut fillets dry with paper towels. Dredge each fillet in the flour, shaking off any excess.
5. Dip the floured fillets into the beaten eggs, allowing any excess to drip off.
6. Press the fillets firmly into the panko and hazelnut mixture, ensuring an even coating on both sides.
7. Place the coated halibut fillets on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the fish is cooked through.
8. While the halibut is baking, prepare the seafood Veloute. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
9. Gradually whisk in the seafood stock and white wine. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
10. Reduce the heat to low and stir in the heavy cream, fresh chives, and fresh tarragon. Season with salt and pepper to taste.
11. Simmer the Veloutefor 5 minutes, allowing the flavors to meld together.
12. To serve, spoon the seafood Veloute onto plates and place a crispy panko and hazelnut-crusted halibut fillet on top.
13. Garnish with additional fresh herbs, if desired.
14. Serve the Crispy Panko and Hazelnut Crusted Halibut in Seafood Voulet with Fine Herbs immediately and savor the delicious combination of flavors.

Note: The prep time for this recipe is estimated to be around 20 minutes, and the cooking time is approximately 25 minutes. The yield is 4 servings.