Almond Encrusted Halibut with Beurre Blanc

If you are looking for a dinner party entree or special occasion seafood dish, this one is particularly exceptional. Definitely not in the low calorie range, but it's a memorable dish, and worth the splurge. The recipe was passed on to me about a year ago by a very dear friend, and I'm so happy she shared it.


Almond Encrusted Halibut with Beurre Blanc
6 servings
Select 6 (6 ounce) halibut filets, between 3/4 and 1-inch thick
1/3 cup dry white wine
2 tablespoons white wine vinegar, or champagne 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 (1 stick & 2 tablespoons)
3 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
salt and pepper to taste
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

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 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. Set aside.

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 filets 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.

Almond topping for the fish:
In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of filets with egg, and spread with almond mixture. Broil filets 1 to 2 minutes, or until browned (watch closely - these can go from "almost there" to burned in the blink of an eye.

To plate:
Warm dinner plates. Place filets on individual plates, and spoon beurre blanc around each piece of fish.