Ingredients
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon white pepper
2 large eggs, lightly beaten
1/2 cup sesame seeds
4 (6-ounce) halibut fillets
1/2 cup vegetable oil
Chopped green onions
Method
Sources
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Italian pasta organized by shape — which sauce belongs with which pasta
Toast for nutty depth — tahini, gomashio, garnish, bread
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Italian pasta organized by shape — which sauce belongs with which pasta
Toast for nutty depth — tahini, gomashio, garnish, bread
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Combine first 3 ingredients in a shallow dish. Place eggs in a shallow dish. Place sesame seeds in a shallow dish. Dredge fish in flour mixture; dip in eggs. Press one side of fish into sesame seeds. Heat oil in a large skillet over medium-high heat. Cook fish, seed-side up, 3 to 4 minutes or until lightly brown. Turn, and cook 3 to 5 minutes or until fish flakes easily with a fork. Spoon Poblano Cream Sauce on plates and top with fish. Sprinkle with green onions.