Grosso Rombo Ripieno
1 1/2 Lb. Halibut fillet - thickest part 1/4 Cup Olive oil - Extra virgin 1 Lg. Lemon for juice 1 Cup Bread crumbs - preferably home made 1/4 Cup Parsley - chopped 3-4 Tbl. Pancetta - chopped finely 1 Lg. Egg - white only 1 Cup Flour - all purpose unbleached
Cut the halibut in half lengthwise. Rub the cut sides with about half of the olive oil, then sprinkle with lemon juice. Set aside and allow to marinate while preparing the stuffing.
Mix the bread crumbs, parsley, pancetta and egg white together, then add 1/2 cup of water, and mix again. Let the mixture set for 10 minutes to allow the bread crumbs to absorb the water.
When the consistency is correct, slather about 2/3 of the stuffing onto one of the cut sides of the halibut. Make a sandwich of the fish by placing the cut side of second half onto the halibut with the stuffing. Tie the two pieces together with two pieces of kitchen string.
Put the flour in a shallow bowl or plate. Coat both sides of the tied together fish with flour by placing it into the dish or bowl. Be sure to coat all sides and edges.
Pour a small rest of the olive oil into a non-stick fry pan, and spread it around the pan with a paper towel.. Heat the oil, and then place the floured halibut in the pan and fry until the first side is browned - about 5 minutes. Turn the fish over and brown the second side for about 5 additional minutes. Remove from the heat, and cut the fish into two equal pieces. Return the pieces to the pan, along with any left over stuffing.. Fry for an additional 5 minutes, then brown all the edges of the halibut. This is easiest done using a spatula(s) to balance the fish for a few minutes as it cooks.
As soon as the fish is cooked, serve hot with a sprinkle of lemon juice, the stuffing in the pan, and a few sprigs of parsley as garnish.
Last updated on:05/20/03 11:24:24 PM