Macadamia Nut Crusted Halibut with Pineapple Beurre Blanc Sauce pairing with a Moet Chandon Rose Imperial
INGREDIENTS
1 1/2 pounds of Halibut skin removed thick cuts
1 cup of Macadamia Nuts
1 cup of Panko
2 eggs
1 cup of flower
Salt to taste
2 to 3 tablespoons of olive oil
Beurre Blanc Sauce
1/4 cup of Shallots chopped fine
1/3 cup of white wine (Used Sav Blanc)
1/3 cup of pineapple juice(no sugar added)
1/2 the juice of half lemon
1 stick of butter unsalted
salt to taste
Негізгі бет Macadamia Nut Crusted Halibut with Pineapple Beurre Blanc Sauce
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