Brioche And Pesto Crusted Halibut With Portobello Caps, Broccoli, Creamed Fennel And Sun-Dried Tomato Beurre Blanc Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 cup butter brioche crumbs

1/4 cup heavy cream

4 medium size portobello caps, wiped clean

Salt and freshly ground black pepper

4 cloves garlic

1 egg yolk

2 teaspoons butter

2 whole eggs

1/3 cup dry white wine

1 cup pine nuts

2 shallots, minced

2 cups fresh basil leaves

4 fennel bulbs, julienned and blanched

6 (6-ounce) halibut fillets

4 tablespoons extra-virgin olive oil

1 pound unsalted butter, room temperature

2 tablespoons lemon juice

12 broccoli florets, blanched

1/4 cup sun-dried tomato paste

1 lemon, juiced

6 black peppercorns, crushed

2 cloves garlic, finely chopped

1 cup grated Parmesan

Salt and freshly ground white pepper

3 tablespoons cider vinegar

6 tablespoons unsalted butter

1/2 cup heavy cream

1/4 cup extra-virgin olive oil

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