Page 180 - 2016TOHCookbook

Dijon Crusted Halibut
with Tomato Sauce and Parsnip Purée
General Mills
INGREDIENTS
Serves 10
Parsnip purée:
1 pound parsnips, peeled and cut into 2-inch pieces 1 gallon water
2 1⁄2 tablespoons unsalted butter, diced and softened 1⁄4 cup heavy cream
1 large egg yolk
1⁄2 cup Yoplait nonfat plain yogurt
1 1⁄2 teaspoons kosher salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon ground nutmeg
1 1⁄2 teaspoons finely chopped fresh chives
Tomato sauce:
1 cup extra-virgin olive oil
1 1⁄2 cups diced fresh tomatoes
2 tablespoons lemon juice
1⁄4 teaspoon kosher salt
1 tablespoon chopped fresh basil
Crust mixture:
2 1⁄4 cups Rice Chex, finely ground 3⁄4 cup finely chopped parsley
1⁄2 cup Dijon mustard
1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground black pepper 1⁄2 cup extra-virgin olive oil
Halibut:
10 (4-ounce) center-cut halibut fillets 2 tablespoons olive oil
1 1⁄2 teaspoons kosher salt
1 1⁄2 teaspoons ground black pepper
3 lemons, quartered lengthwise
PAGE 164 | UMASS DINING