Smoked Salmon Crust:
Combine all ingredients in a Cuisinart. Puree until smooth. Place ingredients into a small bowl, lined with plastic wrap. Refrigerate until firm. Unmold onto a plate. Slice 1/8 inch thick when needed.
Chive Horseradish Crème Fraîche:
Combine all ingredients in a bowl. Serve 1-2 tablespoons per fish.
Roasted Monterey Bay Halibut:
Method:
In batches, season fish with salt and pepper. Dust fillets in flour. Film a preheated saute pan with one tablespoon of oil. Saute fish 45 seconds per side. Remove and keep warm on a buttered cookie sheet pan. Cover the fillets with sliced butter. Place six inches from a preheated broiler. Cook approximately for 2 minutes (until crust is golden brown).
Lower heat and finish cooking for an additional 1-2 minutes. Check doneness by inserting fish with a small paring knife. Cook to medium or desired doneness.
Serves eight.