Share this delicious meal with your family and loved ones. Give your Thanksgiving dinner a Fish Tales twist! Today I am preparing Stuffed HALIBUT with CLAM Sauce. I wish you all a happy Thanksgiving!
Cut the halibut in 4 equal filets. Then make a little cut in the middle of every steak, not too deep (don’t touch the skin, the skin keeps everything together).
Peel the shrimps. Take off the head and tail and rinse the peeled shrimps under running water. Finely chop them.
Let the crab drain and add to the shrimps.
Chop the parsley (save the stems), spring onion and half a shallot and add this to the shrimps and crab. Then add the olive oil and mustard. Season with salt and pepper.
To bind all the ingredients in the mixture, add the egg yolk and add breadcrumb.
Stuff the halibut steaks with the mixture and put in the preheated oven (350° Fahrenheit/175° Celsius) for 15-20 minutes, depending on the thickness of the halibut.
When the halibut has been in the oven for 10 minutes you can start preparing the clam sauce. Heat the butter in a saucepan and add the parsley stems and half a shallot (finely sliced). Then add some pepper to season the sauce.
Let this simmer for a minute until softened and then add the white wine and the cockles. Put the lid on the pan.
When the shells are open you can remove the cockles with a skimmer and put them in a separate bowl. Then drain the remaining moist. Remove the pan from the stove and add the cold butter. The cockles can now be reheated together with the moist.
Remove the halibut from the oven. Pour the sauce over/around the halibut and the plate is ready to be served.
- 600 gr halibut, in 4 equal filets, skin on
- 6 large, black tiger prawns (king or queen)
- 150 gr crabmeat
- 4 twigs parsley
- 1 tsp Dijon mustard
- 1 shallot
- 1 spring onion
- 1 egg yolk
- 2 tbsp bread crumbs
- 400 gr clams
- 2 tbsp white wine
- 1 tbsp olive oil
- 30 gr butter
- 1 tbsp chives, chopped