Almond-Crusted Halibut
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80 ml dry white wine
30 ml cider vinegar
20 g minced shallots
1 sprig fresh thyme
1 bay leaf
80 ml heavy cream
140 g unsalted butter - chilled, cut into tablespoon-size pieces
10 g chopped fresh chives
10 ml fresh lemon juice
some salt and pepper to taste
6 (6 ounce) fillets halibut
30 ml vegetable oil
15 g unsalted butter
25 g fresh bread crumbs
95 g minced blanched almonds
15 g unsalted butter, melted
1 egg, lightly beaten
Cooking Steps
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.
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2 comments
This sounds good, will have
This sounds good, will have to give it a go. can you use other firm fish? monk, snapper etc????
I guess you could?
Hey stuart, Well this recipe originally came from Canada so I'm thinking that might be the main reason they liked using Halibut. Halibut is part of the Right-eye flounder family but apparently various other "flatfish" are also commonly called Halibut. I was always just going to try it with another kind of fish anyway hehehe