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
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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. |
This recipe for Almond-Crusted Halibut Crystal Symphony, by 