Crab Crusted Seabass

Portabello and Crab Encrusted Chilean Seabass 
with a Grand Marnier Buerre Blanc
Sullivan's Steakhouse Recipe

Serves 2

1/2 cup flour
2 (8 oz) portions Chilean seabass

Crab Mixture:
1 portabello mushroom chopped fine
1 tablespoon garlic
1/2 cup jumbo lump crabmeat
1/2 cup panko breadcrumbs
1/4 cup chopped parsley
salt and pepper to taste

Egg Wash:
1/4 cup butter milk
2 whole eggs

Dredge fish in flour on both sides. Dip in eggwash then in portabello crab mixture. Pan sear until golden brown.

Grand Marnier Buerre Blanc:
1/4 cup shallots
1/2 cup Grand Marnier

Reduce by 1/2. Add heavy cream. Reduce by 3/4. Add 4 tablespoons unsalted butter.  Remove from flame and wisk in butter salt and white pepper to taste.

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