Fish, Pan-Fried - Rational SelfCookingCenter Recipe Book

Fish, pan-fried

Clean the halibut and remove the skin.
For the crust:
Sauté the crab meat briefly in the butter, then
add fresh chopped herbs and panko bread
crumbs. Season to taste and mix loosely –
the crust mixture should result in a loose
texture (not compacted).
Prepare the vegetables:
Peel the potatoes and steam 20-30 minutes
until soft. Remove them and allow steam to
evaporate.
Cut the fennel into slices, apply oil and salt.
Assembly:
Lay the halibut on an oiled roasting and baking tray (or in a roasting
and baking pan), form the crust loosely on top.
Select: fish, pan fried, coloration 3, 147 F core temperature probe.
Close door to begin preheat.
Load pans of fish into the SelfCookingCenter ® when prompted.
Insert the core temperature probe into the fish, close door to begin
cooking.
In the meantime, run the potatoes through a potato press (or sieve).
Hint: If the potatoes are too moist after steaming, dry them for a few
minutes at 220°F hot air, 0% humidity in the SelfCookingCenter ® to
ensure the mouselline has thick and smooth consistency.
Gradually fold in the butter and hot milk. Season to taste.
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20 Crab-crusted halibut with grilled fennel & potato mousseline