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Almond-Crusted Halibut Crystal Symphony
Almond-Crusted Halibut Crystal Symphony
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
"Almond-crusted halibut with zesty lemon beurre blanc, a luxurious dish you won't forget!"
Ingredients:
  • 0.33333334326744 cup dry white wine
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 0.33333334326744 cup heavy cream
  • 10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
  • 3 tablespoons chopped fresh chives
  • 2 teaspoons fresh lemon juice
  • 6 (1 inch thick) halibut steaks
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 0.66666668653488 cup minced blanched almonds
  • 0.25 cup fresh bread crumbs
  • 1 tablespoon unsalted butter, melted
  • 1 large egg, lightly beaten
Instructions:
  • Prepare the beurre blanc sauce by bringing wine, vinegar, shallots, thyme, and bay leaf to a gentle boil in a small saucepan. Let it simmer until the liquid evaporates, around 3 to 4 minutes. Add cream and simmer until the liquid reduces by half, about 4 to 5 minutes. Then, lower the heat and whisk in the butter pieces one at a time until fully melted, being careful not to let the sauce simmer to prevent separation.
  • Pass the sauce through a fine sieve into a heat-proof bowl. Mix in chives, lemon juice, salt, and pepper. Place the bowl in a larger container of hot water to keep warm until ready to use.
  • Prepare the halibut: Position an oven rack 6 inches below the broiler and preheat the broiler. Pat dry the halibut fillets and season them with salt and pepper.
  • In a large skillet over medium-high heat, melt butter with oil. Cook halibut until golden on the outside and easily flakes with a fork, about 2 to 3 minutes per side. Transfer to a baking sheet and allow to rest for 5 minutes before serving.
  • Prepare the topping by combining almonds, bread crumbs, and melted butter in a small bowl while the halibut rests.
  • Coat fillets in beaten egg, then generously top with the mixture.
  • Broil fillets in the oven until perfectly golden, for 1 to 2 minutes, keeping a close eye to avoid burning.
  • Plate each fillet individually and elegantly ladle the creamy beurre blanc sauce around them.

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