almond-crusted halibut crystal symphony

ingredients

• servings: 6
• 1/3 cup dry white
• 2 tablespoons vinegar
• 2 tablespoons minced shallots
• 1 sprig fresh thyme
• 1 bay leaf
• 1/3 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
• 1/4 cup fresh bread crumbs
• 2/3 cup minced blanched almonds
• 1 tablespoon unsalted butter, melted
• 1 egg, lightly beaten

recipe

preparation time: 20 mins cook time: 25 mins ready time: 45 mins


• make beurre blanc: in a small saucepan over medium heat, combine , 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 oven on broiler setting. pat fillets dry, and season with salt and pepper.
• 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, 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 tablespoon 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.