Halabut panae

[Jan from Humboldt]

This recipe is good with Salmon, and outstanding with halibut or ling….Start off with 3x3x1in fillet pieces {thinner stuff may not work as well}.. a bit of olive oil in a large skillet and 2 to 3 cloves of garlic well smashed (garlic is to your taste, more or less is ok) heat oil and get garlic in for flavor. Use medium heat!

Place the fish in the skillet and pour in some champagne or white wine to almost cover ¾ of the fish, add a bit of finely chopped dill and a little salt and poach for a bit. (Here is where you may want to add other spices but not a lot so as to overpower the dish)

This poaching is for flavor, not to completely cook the fish when the fish is ¼ to 1/3 poached (this means you can still see raw edges) remove it from the skillet and gently coat with a mixture of sourdough breadcrumbs parmesan cheese and place in a baking dish.

If you over cook the fish it’s real hard to handle and coat. (This is sometimes where the cook's dinner plans can change) Anyway sprinkle a little more parmesan cheese and drizzle some sweet butter on each piece and toss into the oven at about 300.

Pour yourself a glass of the remaining champagne and toss a handful of the breadcrumbs and cheese into the skillet in the remaining sauce and render this down to a thick sauce to put over the fish, taste as you go and adjust for salt. You may not need much…the fish should be done about the time the tips of the bread crumbs are getting brown, don’t over cook as it dries out quick…err on the side of a little underdone to be safe.

Green salad, and presto! Dinner is served. I have no idea what this is called but who cares.