Pretzel Crusted Halibut With Mustard Greens & Mustards Beurre Blanc

1. 1

   ["Using a very sharp knife, cut the soft pretzel into a small dice...little cubes no bigger than 1/4"". This is why you need a stale pretzel easier to cut precisely. You can also sort of crumbled & tear them up for a more relaxed presentation... but you want them small, and ultimately toasty and full of butter.", "Heat all but 1 tablespoon of the butter until frothy in a saute pan, saute soft pretzel cubes until they are lightly browned and well-buttered. Stir in the hard pretzels and stir to combine, set aside.", "Season Halibut on Both Sides with Salt & Pepper", "Heat a saute pan over high heat, and 1/2 Tablespoon mustard oil", "Repeat with next two filets", "Drizzle any remaking oil over the fish, Brush each piece of fish with Dijon Mustard and Top with Pretzel Croutons", "Roast @ 450 for 10 minutes", "While Fish is roasting

2. 2

   Add remaining butter to a LARGE hot pan", "Saute shallots until translucent", "Add Mustard Greens Stir to coat", "Cover and allow to wilt", "To Serve: Lay Fish on top of Sauteed Mustard Greens, Drizzle Sauce over top... of get fancy and pour sauce on plate then lay mustard greens on that and fish over top ... Drizzle with remaining mustard oil.

3. 3

   if you want to be super fancy garnish with crispy fried mustard greens.

4. 4

   Timing --- Do the Croutons ahead of time, up to an hour or more, then you do step 1-5 of Buerre Blanc Before Searing the fish and let it sit, Once the fish goes in the oven and the Mustard Greens are in the pan finish steps 6 - of the sauce.

5. 5

   Turn the heat off the greens, take the fish out of the oven and complete your sauce.

6. 6

   IF you want to you can sear off the fish & top with croutons ahead of time, not far ahead but if you are not confident about making the sauce you can do that first then put the fish in the oven", "Set a medium saute pan over medium-high heat", "Melt 1 Tablespoon of butter until it froths, add shallots and season with Salt & Pepper", "Lower the heat and cook the shallots until translucent.", "Whisk together the mustards, mustard Powder , Champagne vinegar, wine & lemon juice.", "Add the liquids to the shallots, bring the heat back up to medium and cook until reduced by three-fourths.", "Lower the heat again and add the butter SLOWLY

7. 7

   1 cube at a time whisking each cube in fully before adding the next more. Set aside 1 cube of butter to adjust at the end if necessary.", "Blend with an immersion blender or regular blender until frothy and fully emulsified.", "Season with salt and pepper, stir in chives right before serving (you don't want them to turn brown)", "Note: The Sauce HAS to stay warm, since it is an emulsion it's really temperamental. If it gets too hot or too cold it will separate. If you have a gas oven keep it over a pilot light in a covered pot if you need to, whisking in the reserved butter cube constantly right before using."]

No additional tips available.