Combination fish dish.
In a bowl combine crabmeat, brie, dill, tarragon parsley, lemon zest, garlic and basil.
Cover fish with plastic wrap and using the flat side of a meat mallet, pound out fish to about 1/4 inch thick.
Place halibut on a clean piece of oversized plastic wrap, place salmon on top in middle of halibut.
Spread crab and brie mixture over salmon for both pieces.
Wrap fish into a tight roll, twisting ends to make a tube. Refrigerate for 30-45 minutes (or freezer for 10-15 minutes)
Preheat over to 360 deg F.
Remove fish rolls from refrigerator and cut into 2-4 equal pieces, and remove plastic wrap.
Place on greased baking sheet and place into oven, cooked until fish is flaky (10-15 minutes)
In a saucepan add wine and shallots heat over medium heat until reduced by 3/4. Whisk in butter a little at a time until completely combined.
Plate fish on plate and drizzle with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 286 | ||
Calories from Fat: 173 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 97.3mg | 30 % | |
Sodium 416.2mg | 14 % | |
Potassium 393.6mg | 10 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.1g | ||
Protein 25.4g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 286
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