Friday, October 21, 2016

Pecan and Cashew Crusted Dijon Halibut

Kevin brought the halibut. I had to take the skin off, fortunately it was easy. Mashed potatoes with butter, salt and whipping cream. Broccoli steamed, cooled and reheated in olive oil. Under the fish is a simple sauce of 1/2 dijon mustard to 1 whipping cream with salt and pepper. Bring to a simmer and thicken. The fish is first dredged in flour, salt and pepper. An egg and a teaspoon of dijon mustard whipped up. Dip the floured fish in it and toss it in the coating

1/2 pecan
1/2 cashews
1 bread crumbs

Place in hot frying pan for 2 minutes each side then put in a 350F oven for 10 minutes.

I also made quick pickle carrots for Martin.

2 parts water
1 part vinegar
brown sugar

Dissolve the salt and sugar. Soak carrot sticks in pickling liquid. He liked them.

I also made fresh egg custard ice cream and meringues for dessert but didn't photo it. Everyone loves meringues it seems. Here are the first four plates on our new dining room table. 

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