For this weeks cooking with ANNA..
Up first we have Poached Halibut with Crab croquette and a crab sauce served on a bed of steamed spinach
Halibut steaks for 4
Milk
Leeks
Stock
Lay the lightly seasoned Halibut on the leeks and milk stock
Poach for about 15 mins in the oven
Crab croquettes (best made the day before or at least 2 hours earlier)
White Crab meat
Make a roux using 2oz Butter melted and 2oz flour cook slightly then add some seasoned milk to make a thick sauce…add chives, crab salt and pepper.
Chill in the fridge for an hour or 2.
Prepare a shallow dish with a whisked egg and another dish with panko breadcrumbs.
When the sauce is cold and firm shape into croquettes cover with egg wash followed by the panko crumbs, set aside and chill
when your are ready with your other elements start to fry the croquettes in oil carefully turning them as they brown, be careful as they are quite delicate…..
Wilt the spinach down in a pan, add a knob of butter
Melt butter in a pan add the brown crab meat and a dash of brandy, cook off then add a generous amount of double cream, cook lightly to warm through….add chopped dill….
Place the the Halibut on the bed of spinach, add the croquette on top of the fish and gently pour the sauce around the stack…..
Eat and Enjoy!
Next up a skills test from master chef..Pan fried lamb neck with babaganoush and a pomegranate vinaigrette!
So delishhhh, let us know if you give them a try..!
Love,
ANNA
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Author:
Anna Park
