Stuffed Halibut Cordon Bleu
This is an Alaskan twist on the classic Chicken Cordon Bleu. Smoky salmon is a healthy alternative to ham, complemented nicely with Boursin cheese.
Makes 4 servings
- 2 cups water
- 1 cup granulated sugar
- ½ cup kosher salt
- 4 (4-ounce) halibut filets
- 4 tablespoons Dear North Savory Fireweed Smoked Salmon
- 4 tablespoons Boursin cheese
- 1 tablespoon kosher salt
- ½ tablespoon pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
Dredging & Coating
- ½ cup flour
- 1 egg beaten + 1 tablespoon water
- 1 cup panko (Japanese bread crumbs)
Make the brine: Combine the water, sugar, and salt in an 8x8 baking dish. Stir until the salt and sugar dissolves. Cover and place in refrigerator until needed.
Assemble the halibut: Cut each halibut filet in half width-wise as you would a bagel for the toaster—you are cutting the thickness in half, not the width. Place the halved filets in the brine and put in the refrigerator for 15 minutes.
While the halibut is brining, preheat the oven to 425F. Gather 3 bowls. In the first bowl put ½ cup of flour. Pour the egg wash into the second bowl. Place the panko in the final bowl.
After 15 minutes, remove the halibut. Pat the fish dry. Salt and pepper each halved side—you will build a sandwich with the halibut filets. Place 1 tablespoon of the Boursin cheese on one half of the filet and spread it out evenly to cover the halved filet. Break up 1 tablespoon smoked salmon over the Boursin cheese. Place the second half of the halibut filet over the Boursin and salmon. Press down to seal it. Repeat this process until you have used all the halibut.
Preheat the oven-safe sauté pan or skillet over medium heat. Bring your halibut “sandwiches” over to your three bowls. Take the first filet and dip one side into the flour. Remove and shake off the excess flour. Then dip the flour side into the egg wash. Then dip the egg side into the panko, pressing it down slightly. Make sure you coat just one side. Repeat until all the filets are used up.
Drizzle the oil and add the butter into the preheated skillet. Once the butter starts to bubble add all the halibut “sandwiches” panko side down into the skillet. Cook for 2 minutes or until golden brown. Flip over each of the halibut “sandwiches.” Then place the entire skillet into the preheated oven. Cook for another 8- 10 minutes. Remove from the oven and serve with a dressed mixed green salad and a crisp white wine.