almond-crusted halibut crystal symphony

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

Servs: 6  Prep: 20m  Cook: 25m  

"When you're done this halibut dish melts in your mouth! The credit goes to my future mother-in-law! 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."

16

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   salt and pepper to taste salt and pepper to taste
•   2 teaspoons fresh lemon juice 2 teaspoons fresh lemon juice
•   1 sprig fresh thyme 1 sprig fresh thyme
•   3 tablespoons chopped fresh chives 3 tablespoons chopped fresh chives
•   1 tablespoon unsalted butter 1 tablespoon unsalted butter
•   1/4 cup fresh bread crumbs 1/4 cup fresh bread crumbs
•   1/3 cup dry white wine 1/3 cup dry white wine
•   2 tablespoons vegetable oil 2 tablespoons vegetable oil
•   10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces 10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
•   6 (6 ounce) fillets halibut 6 (6 ounce) fillets halibut
•   1 egg, lightly beaten 1 egg, lightly beaten
•   1 bay leaf 1 bay leaf
•   2 tablespoons minced shallots 2 tablespoons minced shallots
•   1 tablespoon unsalted butter, melted 1 tablespoon unsalted butter, melted
•   2 tablespoons cider vinegar 2 tablespoons cider vinegar
•   2/3 cup minced blanched almonds 2/3 cup minced blanched almonds
•   1/3 cup heavy cream 1/3 cup heavy cream

Instructions

1. 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.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Let me know what you think!