Moore Food: Halibut Francese

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ST. LOUIS, MO (KTVI)- Georgios Kastanias is the executive chef and sales executive for a local family owned food distribution group, Moore Food. He is also the specialist for the Greek and Mediterranean products of the company.  This week, Chef Kastanias is joined Paul Kampff, executive chef St. Louis Country Club.

Moore Food Distributors has 30 years of service to restaurant operators, hotels, grocery stores, and institutional food service operators in the St. Louis area.

Halibut Francese

  • 1 piece Halibut
  • 1 Cup flour
  • 2 Eggs beaten
  • 1t Worcestershire sauce
  • Splash of Tabasco
  • Salt and Pepper
  • Fresh lemon Juice
  • 1T Dijon mustard
  • Cup of flour
  • ½ cup of cornstarch
  • Salt and pepper
  • 3T fresh Parmesan
  • Sprinkle of good Paprika
  • Fresh Chopped Flat parsley
  • 2 T Whole butter
  • 2T Minced shallots
  • 1t Minced Garlic
  • ¼ Cup white wine and Lemon on equal parts
  • 2T Capers
  • 2oz Cold Diced butter

Method

Season the Halibut with the Worcestershire, Lemon, and Tabasco, salt and pepper and leave for an hour

Dry off the Fish Gently

Mix the Flour and the Cornstarch and salt and pepper set aside

Whisk the eggs and parmesan, season

Season the fish with Salt Pepper and A dash of paprika

Rub with the Mustard

Dip the seasoned fish in the flour and then the Egg Parmesan Batter and leave to drain on a wire cake rack to drain excess batter

Sauté gently in a medium heat pan with whole butter for a couple of minutes

Remove the grease from the pan and add a t of butter, sauté the garlic, shallots and capers

Add the wine and lemon, reduce by half and swirl in the butter and season

Sauce the place and nicely place the fish on top Garnish appropriately and serve immediately.

 

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