Macadamia Crusted Halibut

For the Crust

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Ingredients:

1 1/2 cups Macadamia nuts (raw)
½ tsp kosher salt
2 cups panko breadcrumbs
1/2 cup clarified butter
1 Tbsp. parsley, rough chop

Method:

1. Place nuts and salt in a food processor and pulse until it’s roughly chopped. Add remaining ingredients and pulse until it looks like coarse breadcrumbs. Set aside.

For the Spaetzle

Ingredients:

9 ounces flour
3 eggs
1 cup milk
½ teaspoon each, chopped parsley, chives, tarragon
1 teaspoon kosher salt
½ teaspoon black pepper
Large bowl of ice water

Method:

1. In a large pot, boil 2-3 gallons of water, season with salt (approx. ¼ cup). Wisk all ingredients together in a bowl, let rest for 5 minutes.

2. Take perforated pan and place over boiling water. Take batter and push it through the holes to create drop noodles, stir once all the batter is dropped. Once the Spaetzle floats to the top, remove and shock in the ice water. Strain and set aside.

For the Caramelized Pearl Onions

Ingredients:

¾ pound white pearl onions, peeled
2 tablespoon grape seed oil
¼ teaspoon salt
½ teaspoon sugar
Pinch of black pepper

Method:

1. Heat a sauté pan to medium heat; add oil and pearl onions. Roll onions around in the pan until they become golden brown on all sides.

2. Once brown, turn heat to low and sprinkle with sugar, salt and pepper. Finish them in a 350 degree F. oven for 3-5 minutes or until soft.

For the Champagne Buerre Blanc

Ingredients:

3 oz diced shallots
1 cup champagne
Juice of one lemon
5 sprigs of thyme
1 bay leaf
5 black peppercorns
Pinch of kosher salt
¼ cup heavy cream
¾ pound unsalted butter, cubed

Method:

1. In a saucepan combine all the ingredients except the butter. Reduce over low heat until almost evaporated.

2. Over medium heat slowly whisk in butter one cube at a time until all is incorporated. Strain and hold in a warm spot in the kitchen (not over direct heat).

To Assemble

8 pieces of Halibut (6-ounce pieces)
Kosher salt and white pepper to season
1 pound jumbo lump crab, cleaned
1 cup grapeseed oil
1 cup caramelized pearl onions
1 cup English peas
½ cup clarified butter

1. Heat 2 large sauté pans to medium-high heat. Add oil to the pans and place seasoned halibut in pans. Let cook 1 minute, flip over the fish and place 1 tablespoon of Macadamia crust on the filet. Finish in a 400 degree F. oven (3 minutes depending on the thickness)

2. In a separate sauté pan heat up the clarified butter and add the spaetzle. When the spaetzle starts to brown, pour off the excess clarified butter. Add pearl onions, English peas, crab. Cook until all ingredients are heated through.

3. In a large bowl, place spaetzle mixture. Add 2 ounces of the beurre blanc and gently place the halibut on top.