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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Sweet azuki bean paste — dorayaki, taiyaki, daifuku, yokan
Flaky Japanese breadcrumbs — tonkatsu, crispy coating, au gratin
5-ply bonded stainless — searing, fond development, deglazing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Sweet azuki bean paste — dorayaki, taiyaki, daifuku, yokan
Flaky Japanese breadcrumbs — tonkatsu, crispy coating, au gratin
5-ply bonded stainless — searing, fond development, deglazing
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Heat 1 T. rice bran oil over medium heat and add garlic to soften. Add fennel, tomatoes and wine. Cover and simmer gently for 5 minutes. Add clams and simmer until shells open. Season with kosher salt if necessary and set aside. Season halibut fillets with kosher salt and dredge the skin side with panko. In a pan sufficient to bring 2 T. oil to shimmering over medium-high heat (use 2 pans if necessary). Add halibut fillet and cook until panko browns lightly. Turn fillets over, reduce heat to medium and cook until fish is just becoming flaky, approximately 7 minutes. Divide fennel-tomato mixture into six shallow bowls and divide fish among them. Garnish with fennel fronds and serve immediately.