Almond-Crusted Halibut Crystal Symphony recipe

6 servings

1/3 cup dry white wine

2 tablespoons cider vinegar

2 tablespoons minced shallots

1 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 and pepper to taste

6 (6 ounce) fillets halibut

2 tablespoons vegetable oil

1 tablespoon unsalted butter

1/4 cup fresh bread crumbs

2/3 cup minced blanched almonds

1 tablespoon unsalted butter, melted

1 egg, lightly beaten

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.

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.

Preheat oven on broiler setting.

Pat fillets dry, and season with salt and pepper.

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.

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.