Originally Posted by binge
I cooked this piece of halibut last night with a walnut crust. Way too much walnut, I could barely taste the fish or the asparagus purée. How am I doing it wrong? Just too much walnut packed on there? Maybe walnut is just too assertive for this kind of dish? The original idea was to use almonds, which I thought I had on hand, but all I could find in my cupboard was walnuts and pine nuts. Advice?
Cook your fish first on its own in a pan. Once done, remove the fish from the pan, add in a bit more fat (butter works well with walnuts), then add in your chopped nuts and cook briefly. Season. Off the heat you can add some herbs, maybe chives, or a touch of acidity, but that may or may not be necessary, depending on your taste. Mask the fish with this mixture, finish with sea salt and fresh pepper, if desired. This way, you are accenting the fish, not completely disguising it.
Also, asparagus may not be the best compliment, particularly since it is almost September. Some simple sautéed spinach would probably be better. You can even season it with a touch of walnut oil, if you are feeling clever.