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2 lbs halibut fillet - skin off
2Tbsp mustard - Dijon
-
1Tbsp butter
1 tsp shallot - chopped
1 clove garlic - minced
1 1/4 lbs shrimp - large (16-20 per pound)
1Tbsp brandy or cognac
-
breadcrumbs mixed with a bit of butter
=Mix butter and breadcrumbs for topping, set aside.
Melt butter with shallot and garlic, let bubble gently for 1 minute. Add shrimp, toss for 1 minute, add brandy (off the flame) and cook 30 seconds. Let the shrimp cool in a mixing bowl. Slice the shrimp very thin long-ways(about 4 peanut shaped slices per shrimp) and layer on halibut that has been covered with a thin layer of mustard. Sprinkle with breadcrumbs and bake 400F for ~10-15 minutes until golden brown and cooked through.
2Tbsp mustard - Dijon
-
1Tbsp butter
1 tsp shallot - chopped
1 clove garlic - minced
1 1/4 lbs shrimp - large (16-20 per pound)
1Tbsp brandy or cognac
-
breadcrumbs mixed with a bit of butter
=Mix butter and breadcrumbs for topping, set aside.
Melt butter with shallot and garlic, let bubble gently for 1 minute. Add shrimp, toss for 1 minute, add brandy (off the flame) and cook 30 seconds. Let the shrimp cool in a mixing bowl. Slice the shrimp very thin long-ways(about 4 peanut shaped slices per shrimp) and layer on halibut that has been covered with a thin layer of mustard. Sprinkle with breadcrumbs and bake 400F for ~10-15 minutes until golden brown and cooked through.