Almond-Crusted Halibut Crystal Symphony
halibut, butter, cream, wine, almonds, bread, egg, vinegar, shallots, lemon juice, chives, thyme
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 for Almond-Crusted Halibut Crystal Symphony Recipe
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 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.
Read the full directions on Allrecipes.com
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