Almond Crusted Halibut
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
3 Teaspoons Fresh Lemon Juice
Kosher Salt And Pepper To Taste
6 (6 Ounce) Fillets Halibut
2 Tablespoons Vegetable Oil
1 Tablespoon Unsalted Butter
1/4 Cup Fresh Bread Crumbs
1 Cup Minced Blanched Almonds
1 Tablespoon Unsalted Butter, Melted
1 Egg, Lightly Beaten
- 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.