"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Almond-Crusted Halibut Crystal Symphony Recipe

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This recipe for Almond-Crusted Halibut Crystal Symphony, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eileen Beck
Added: Wednesday, October 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup dry white wine
2 Tbs. cider vinegar
2 Tbs. minced shallots
1 sprig fresh thyme
1 bay leaf
1/3 cup heavy cream
10 Tbs. unsalted butter - chilled, cut into tablespoon-size pieces
3 Tbs. chopped fresh chives
2 tsp. fresh lemon juice
salt and pepper to taste
6 (6 oz.) halibut fillets
2 Tbs. vegetable oil
1 Tbs. unsalted butter
1/4 cup fresh bread crumbs
2/3 cup minced blanched almonds
1 Tbs. unsalted butter, melted
1 egg, lightly beaten

Directions:
Directions:
Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate. Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. keep warm by setting bowl in a larger container of hot water.

Preheat broiler setting. Pat fillets dry, and season with salt and pepper. Heat oil and 1 Tbs. butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 Tbs. melted butter. Brush tops of fillets with egg, and spread with almond mixture. Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality). Place fillets on individual plates and spoon beurre blanc around it.

 

 

 

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