Delicious Almond-Crusted Halibut with Crystal Symphony

1. 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.

2. 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.

3. 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.

4. 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.

5. While the halibut is resting, make the topping: Stir almonds, bread crumbs, and melted butter together in a small bowl.

6. Brush beaten egg over fillets, then cover with topping.

7. Broil fillets in the preheated oven until browned, 1 to 2 minutes, watching closely so they don’t burn.

8. Transfer fillets to individual plates, and spoon beurre blanc around them.

   

Tips

If you can find it, you can use crème fraîche instead of heavy cream.