Almond-Crusted Halibut Crystal Symphony |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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When you're done this halibut dish melts in your mouth. 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:
1/3 cup dry white wine |
2 tablespoons cider 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 |
Directions:
1. 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.
2. 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.
3. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
4. 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.
5. 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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