Panache 447's crispy skin halibut - FOX 10 News | fox10phoenix.com

Panache 447's crispy skin halibut

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(WJBK) -

Get this recipe courtesy of Chef Anthony Wessels from Panache 447 in Plymouth, one of the many restaurants taking part in Plymouth Restaurant Week happening now through Oct. 5. Learn more at www.plymouthrestaurantweek.com.

Recipe (4 servings)
4, 8oz skin on Halibut (scored)
1/2 lb Brussels Sprouts (cut in half)
1/4 lb Cippolini onions
1/2 lb Fingerling Potatoes
4 oz extra virgin olive oil
2 cups of arugula

Buerre Blanc
1/4 cup heavy cream
2 lemons
1 lb cubed butter
1 tbs red wine vinegar
1 tbs white wine

Instructions:

1.  Combine brussels sprouts, Cippolini onions, and Fingerling potatoes with 2 oz of olive oil.

2.  Season with salt and pepper then roast in oven at 350 degrees for 15 min on sheet pan

3.  Pre heat medium sized non stick pan with remaining 2 oz of olive oil

4.  Place Halibut (scored skin side down) pressing firmly on the each piece of fish with spatula for 10 seconds

5.  Cook 5 min, then finish in oven at 350 degrees for 10 min. (do not flip fish over while cooking)

6.  In medium sauce pan combine cream, wine, and vinegar until reduced by half

7.  Slowly whisk in cold cubed butter at low heat (being careful not to overheat or go too fast)

8.  Finally add the lemon juice (2 lemons) and salt and pepper to taste

9.  Place the sauce on the bottom of the plate

10. Toss all roasted veggies together with the arugula and place 1/4 on plate

11. Top with Halibut skin side up

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