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Cedar Plank Halibut with Green Onions
There is no video in this recipe Cedar Plank Halibut with Green Onions
Cedar Plank Halibut with Green Onions
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Description:
Using a cedar plank to roast fish is a technique that was originally used by the American Indians. The fish would be tacked to a cedar plank and held next to the fire to roast. In his version, Chef White uses a cedar plank in the oven to achieve similar results. Order an untreated cedar plank at our online store. |
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Preparation:
Preheat oven to 425°F. In a food processor, combine the butter, egg yolk, lemon juice, mustard, breadcrumbs, green onions, parsley, and garlic. Pulse for 1 to 2 minutes to thoroughly blend ingredients into a paste. Pour the butter mixture onto a piece of plastic wrap, roll the wrap as you would a cigar (into a cylindrical shape), and refrigerate for 2 hours until hardened.
Cut the halibut into 4 to 6 equal portions. To season the soaked wood pieces, brush them with oil and place them in the oven on a baking sheet for 10 minutes. Brush the fish with oil and season with salt and pepper. Remove the hardened butter from the refrigerator, unwrap, and cut it into ¼ inch thick slices. Place 1 to 2 slices of butter on top of each piece of fish. Place each halibut steak on a hot cedar plank and put the planks into a roasting pan. The pan should be large enough to hold all the planks side by side. Put the roasting pan in the oven and cook for 12 to 15 minutes. Check that the fish is cooked to the desired degree of tenderness and the butter has melted forming a brown crust. Remove from the oven and serve immediately. |
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Notes:
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