Real Deal Open-Source Recipes from Grill 23 and Beyond
(you'll have to scale them down yourselves)
Thursday, November 5, 2009
Herb Crust for Halibut: 11.06.09
4 cups semolina
1 lb chervil
mixed herb puree in oil
- thoroughly incorporate chervil into semolina in food processor
- remove and pass through tamis
- season halibut, brush with herb puree and dust with semolina crust - cook gently
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