Almond-Crusted Halibut Crystal Symphony

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Description

When you’re done this halibut dish melts in your mouth! The credit goes to my future mother-in-law! If you can find creme fraiche you may substitute it for the heavy cream. Each filet should be between 3/4 and 1 inch thick.

Ingredients

  • ⅓ cup dry white wine
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 1 sprig fresh thyme
  • 1 bay leaf
  • ⅓ cup heavy cream
  • 10 tablespoons unsalted butter – chilled, cut into tablespoon-size pieces
  • 3 tablespoons chopped fresh chives
  • 2 teaspoons fresh lemon juice
  • salt and pepper to taste
  • 6 (6 ounce) fillets halibut
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • ¼ cup fresh bread crumbs
  • ⅔ cup minced blanched almonds
  • 1 tablespoon unsalted butter, melted
  • 1 egg, lightly beaten

Instructions

  1. Make beurre blanc: In a small saucepan over medium heat
  2. combine wine
  3. vinegar
  4. shallots
  5. thyme and bay leaf. Boil until liquid has evaporated. Stir in cream
  6. and boil until liquid is reduced by half; decrease heat to low. Whisk in butter
  7. 1 piece at a time
  8. adding each new piece before previous one has melted completely. Do not allow sauce to simmer
  9. or it may separate.
  10. Strain sauce through a fine sieve into a heatproof bowl. Stir in chives
  11. lemon juice
  12. salt and pepper. Keep warm by setting bowl in a larger container of hot water.
  13. Preheat oven on broiler setting. Pat fillets dry
  14. and season with salt and pepper.
  15. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side
  16. or until lightly browned
  17. and just cooked through. Transfer to a baking sheet
  18. and cool 5 minutes. In a small bowl
  19. stir together bread crumbs
  20. almonds and 1 tablespoon melted butter. Brush tops of fillets with egg
  21. and spread with almond mixture.
  22. Broil fillets 1 to 2 minutes
  23. or until browned (watch closely – every broiler has its own personality!). Place fillets on individual plates
  24. and spoon beurre blanc around it.

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings: 6

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