SHRIMP-CRUSTED HALIBUT


		SHRIMP-CRUSTED HALIBUT WITH SPICY ASPARAGUS SALAD Serves 4 4 pieces halibut, 6-ounces each 1⁄2 pound Shrimp Mousse 1 pound thin asparagus, ends removed, blanched, shocked, cut into 2-inch spears 1 teaspoon sambal Juice of 2 limes 1 tablespoon olive oil Canola or grapeseed oil to cook Kosher salt and freshly ground black pepper, to taste Preheat a 400ºF oven. Season the dry fillets on both sides and spread a 1⁄3-inch layer of mousse on one side. In a large non-stick skillet coated lightly with oil, sear the mousse side until lightly brown. Flip and roast in oven for 6 to 8 minutes until done. Meanwhile, in a bowl, toss together the asparagus, sambal, lime juice, and oil. Season with salt and pepper. Place a small mound on a plate and top with halibut. Serve with: Celestin Blondeau Pouilly-
Shrimp Mousse Shrimp Toast Steamed Shumai With Edamames And Lemon Broth Shrimp-Crusted Halibut With Spicy Asparagus Salad Jacques Pepin’s Shrimp Cushion On Watercress Here I use the Shrimp Mousse as the French often traditionally use it: as a savory crust. This technique produces a wonderful mélange of textures: the firm halibut, creamy mousse, and the crisp crust, achieved by searing the moussecoated fish. The cool asparagus salad with heat from the sambal and a burst of citrus from the limes, provides further contrast of temperatures and flavors, jazzing up this dish.
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