Almond-Crusted Halibut Crystal Symphony
Ingredients
- ⅓ cup dry white wine
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 1 sprig fresh thyme
- 1 bay leaf
- ⅓ 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 ground black pepper to taste
- 6 (1 inch thick) halibut steaks
- salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- ⅔ cup minced blanched almonds
- ¼ cup fresh bread crumbs
- 1 tablespoon unsalted butter, melted
- 1 large egg, lightly beaten
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Make the beurre blanc: Bring wine, vinegar, shallots, thyme, and bay leaf to a boil in a small saucepan over medium heat. Continue to boil until liquid has evaporated, 3 to 4 minutes. Stir in cream and boil until liquid has reduced by half, 4 to 5 minutes. Reduce the heat to low. Whisk in one piece butter until melted; repeat with remaining butter. Do not allow sauce to simmer, or it may separate.
- Strain sauce through a fine sieve into a heat-proof bowl. Stir in chives, lemon juice, salt, and pepper. Set the bowl into a larger container full of hot water to keep warm until needed.
- Start the halibut: Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Pat halibut fillets dry; season with salt and pepper.
- Heat oil and butter in a large skillet over medium-high heat until butter melts. Add halibut and cook until lightly browned on the outside and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer to a baking sheet and let rest for 5 minutes.
- While the halibut is resting, make the topping: Stir almonds, bread crumbs, and melted butter together in a small bowl.
- Brush beaten egg over fillets, then cover with topping.
- Broil fillets in the preheated oven until browned, 1 to 2 minutes, watching closely so they don't burn.
- Transfer fillets to individual plates, and spoon beurre blanc around them.
Source
Original recipe: View Original