Almond-Crusted Halibut Crystal Symphony recipe

Name: Almond-Crusted Halibut Crystal Symphony
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: ⅓ cup heavy cream; 1 egg, lightly beaten; 2 tablespoons vegetable oil; 2 teaspoons fresh lemon juice; 1 tablespoon unsalted butter; salt and pepper to taste; 2 tablespoons cider vinegar; 3 tablespoons chopped fresh chives; 1 bay leaf; 1 sprig fresh thyme; 2 tablespoons minced shallots; 1 tablespoon unsalted butter, melted; ⅓ cup dry white wine; 6 (6 ounce) fillets halibut; 10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces; ¼ cup fresh bread crumbs; ⅔ cup minced blanched almonds

Recipe Instructions

Step 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.

Step 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.

Step 3

Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.

Step 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.

Step 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.