Halibut with Crab Topping | Cruise Scoop

Name: Halibut with Crab Topping | Cruise Scoop
Ingredients: 1 pound (454 grams) jumbo lump crab meat; 1 cup (240 ml) milk; 2 tablespoons (30 ml) unsalted butter; 2 celery ribs, finely chopped; 1/2 cup chopped onion; Salt and pepper; 4 ounces (113 grams) shrimp, peeled, de-veined and tails removed; 1/4 cup (60 ml) heavy cream; 2 teaspoons (10 ml) Dijon mustard; 6 (4-6 oz. each) (113-170 grams each) Halibut fillets, skin removed; 2 cups (200 grams) Panko breadcrumbs, toasted; 1/3 cup (80 ml) dry white wine; 1/4 cup (60 ml) Champagne or white-wine vinegar; 2 tablespoons (18 grams) finely chopped shallots; 1/3 cup (80 ml) heavy cream; Salt and white pepper (to taste); 2 sticks (1 cup/230 grams) unsalted butter, cut into tablespoon-size pieces and chilled

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BY CHEF JON ASHTON INGREDIENTS 1 pound (454 grams) jumbo lump crab meat 1 cup (240 ml) milk 2 tablespoons (30 ml) unsalted butter 2 celery ribs, finely chopped 1/2 cup chopped onion Salt and pepper 4...

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Ingredients

1 pound (454 grams) jumbo lump crab meat
1 cup (240 ml) milk
2 tablespoons (30 ml) unsalted butter
2 celery ribs, finely chopped
1/2 cup chopped onion
Salt and pepper
4 ounces (113 grams) shrimp, peeled, de-veined and tails removed
1/4 cup (60 ml) heavy cream
2 teaspoons (10 ml) Dijon mustard
6 (4-6 oz. each) (113-170 grams each) Halibut fillets, skin removed
2 cups (200 grams) Panko breadcrumbs, toasted
1/3 cup (80 ml) dry white wine
1/4 cup (60 ml) Champagne or white-wine vinegar
2 tablespoons (18 grams) finely chopped shallots
1/3 cup (80 ml) heavy cream
Salt and white pepper (to taste)
2 sticks (1 cup/230 grams) unsalted butter, cut into tablespoon-size pieces and chilled