Halibut with Crab Topping (Crystal)

1 pound (454 grams) jumbo lump crab meat

1 cup (240 ml) milk

2 tablespoons (30 ml) unsalted butter

2 celery ribs, finely chopped

1/2 cup chopped onion

Salt and pepper

4 ounces (113 grams) shrimp, peeled, de-veined and tails removed

1/4 cup (60 ml) heavy cream

2 teaspoons (10 ml) Dijon mustard

6 (4-6 oz. each) (113-170 grams each) Halibut fillets, skin removed

2 cups (200 grams) Panko breadcrumbs, toasted

1/3 cup (80 ml) dry white wine

1/4 cup (60 ml) Champagne or white-wine vinegar

2 tablespoons (18 grams) finely chopped shallots

1/3 cup (80 ml) heavy cream

Salt and white pepper (to taste)

2 sticks (1 cup/230 grams) unsalted butter, cut into tablespoon-size pieces and chilled

Place the crab meat and milk in medium sized bowl. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 375 degrees F.

Melt the butter in a large skillet over medium heat. Add celery and onion, pinch of salt, and a little pepper; cook, stirring frequently, until vegetables are softened (about 5-7 minutes).

Remove skillet from the heat. Put the celery mixture in a large bowl and let cool to room temperature.

Strain crab meat through a fine-mesh strainer, pressing gently to remove milk. Please be careful not to break up the big lumps of crab meat.

Place the shrimp in food processor and blend until finely ground, using a spatula to scrape down bowl as needed. Add the heavy cream and pulse to combine.

Transfer the shrimp puree to the bowl with the cooled vegetables. Add the mustard and stir until well combined. Add the strained crab meat and fold gently with rubber spatula, being careful not to over mix and break up lumps of crab meat. Divide the mixture into 6 portions and evenly press onto each fillet. Top the crab mixture with Panko and spray each topped fillet with a little cooking spray or brush with melted butter.

Place on a greased, rimmed baking sheet lined with foil and cook for 20-25 minutes (please use thermometer, fish should be cooked to 130°F to 135°F).

In a 2-3-quart heavy saucepan, cook the wine, vinegar, and shallots over moderate heat until liquid has reduced to 2 to 3 tablespoons, about 5 minutes. Add the cream, and season with salt and white pepper to taste and boil 1 minute. Reduce heat to moderately low and add a few tablespoons of butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly, and adding new pieces before previous ones have completely liquified (the sauce should maintain the consistency of Hollandaise), lifting pan from the heat occasionally to cool the mixture.

Remove from heat and pour sauce through a medium-mesh sieve into a bowl, discarding the shallots.

Serve immediately.

Makes 1 cup/240 ml