Reader recipe Halibut Cordon Blue
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Halibut Cordon Blue

We ocean fish most weekends through the summer months. The thrill of catching a halibut approximately 30 pounds provides the opportunity of making the "perfect halibut cordon blue". To accompany the main is a refreshing salad dish which includes rice, peaches, capsium, celery, onion, saltanos, cashew nuts and dressing. The dressing is olive oil, lemon juice, soy sauce, brown sugar, fruit chutney and curry.

By Debbie Russell

Source: Debbie Russell

  • rating starrating starrating starrating starrating star
  • Prep time 60 minutes fillets/salad
  • Cook time 30 minutes
  • Portion size 6

Ingredients

  • 6 6halibut fillethalibut fillets
  • 12 slices 12slicessmoked Cheddar cheese
  • 12 slices 12slicesback bacon
  • 3 3eggeggs
  • 1 pkg 1pkgpanko bread crumbs
  • 4 tbsp 4tbspbutter
  • 4 tbsp 4tbspflour
  • 1-1/2 cups 1-1/2cupschicken stock
  • 1 cup 1cup2% reduced fat milk
  • 1 tsp 1tsplemon pepper
  • 6 tbsp 6tbspdrained capercapers
  • 2 cups 2cupsolive oil
  • 6 6cloves garlic, crushed
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Preparation

Heat the olive and garlic in a frying pan to a med high heat. Cut a pocket into each of the fillets. Place 2 slices each of cheese and bacon. Dip fillets into the beaten egg mixture. Cover the fillets in Panko bread crumbs. Place the fillets into the olive oil until a golden brown on each side. Place the golden brown fillets onto a cookie sheet and place into a preheated oven at 350. Cook for approximately 20 minutes. Prepare the sauce, melt the butter in small saucepan. Stir in flour to make a smooth roux. Gradually stir in stock and milk to make a smooth thickened sauce. Stir in lemon pepper and capers. Place the fillet onto a serving plate and drizzle sauce over top. Garnish plate with sliced lemons and place a heaping spoonful of the rice salad onto the side. Great summer dish!

Additional information : Contest recipe category: Fish and Shellfish

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