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Mirko's Restaurant supplied the following recipe for their Herb and Panko-Crusted Halibut with fennel & English cucumber salad, white truffle oil vinaigrette and carrot juice reduction.
Panko Crust:
-Mix panko bread crumbs with fresh thyme, parsley and chive.
-Halibut is seasoned with salt and pepper then coated with the panko and fresh herb mix.
-The fish is pan seared in olive oil and finished in the oven at 450 degrees for approximately 5 minutes.
Fennel & English Cucumber Salad:
-Peel and seed 1 cucumber. Slice thin as possible.
-Cut fennel bulb in half from top to bottom, also slice thinly.
-Toss the cucumber and fennel salad with extra virgin olive oil. (Approx. ¼ cup)
-Add 2 tablespoons of lemon juice, and salt and pepper to your taste.
-Allow salad to marinade for ½ hour.
Carrot Juice Reduction:
-Reduce ½ cup of fresh carrot juice to ¼ cup, add 1 tablespoon wine vinegar.
Plating:
-Place a portion of the salad in the center of the plate. Place the pan seared halibut on top of the cucumber and fennel salad. Garnish the fish with a drizzle of truffle oil vinaigrette and decorate the plate with a drizzle of carrot juice reduction
alongside the rim of the plate.
Courtesy of MIRKO'S Restaurant
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