Almond-Crusted Halibut Crystal Symphony
Beurre Blanc:
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
Halibut:
6 (1 inch thick) halibut steaks
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon unsalted butter
Almond Topping:
⅔ cup minced blanched almonds
¼ cup fresh bread crumbs
1 tablespoon unsalted butter, melted
1 large egg, lightly beaten
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.
Prep Time: 30 min Cook Time: 25 min Total Time: 55 min
