Serves 6 to 8
Ingredients
- (1/3) cup dry white wine
- (2) tablespoons cider vinegar
- (2) tablespoons mined shallots1 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 & pepper to taste
- (6) (6 ounce) fillets halibut
- (2) tablespoons vegetable oil1 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
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 before premium 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 & pepper. Keep warm by setting bowl in a larger container if hot water.
Preheat oven on broiler setting. Pat fillets dry, and season with salt & pepper.
Heat oil and 1 tablespoon butter in a large skillet over medium-high heat.
Saute halibut fillets for 2 or 3 minutes on each side, or until lightly browned, & just cooked through.
Transfer to a baking sheet, and cool 5 minutes.
In a small bowl, stir together bread crumbs, almonds & 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
Broil fillets 1-2 minutes, or until browned (watch closely-every broiler has its own personality). Place fillets on individual plates, and spoon beurre blanc around it.