Prep 15 mins
Cook 8 mins
When you're done this halibut dish melts in your mouth!
- 1⁄3 cup dry white wine
- 2 tablespoons cider vinegar
- 2 tablespoons shallots
- 1 sprig thyme, finely chopped
- 1 bay leaf
- 1⁄3 cup creme fraiche
- 5⁄8 cup unsalted butter, cold cut into 10 pieces
- 2 tablespoons chives, chopped fresh
- fresh lemon juice
- 36 ounces halibut fillets (each about 3/4 to 1 inch thick)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1⁄4 cup fine fresh breadcrumb
- 2⁄3 cup almonds, finely chopped blanched
- 1 large egg, beaten lightly
- For beurre blanc: In a small heavy saucepan boil wine, vinegar, shallot, thyme, bay leaf and pepper to taste until liquid is evaporated.
- Add crème fraîche and boil until reduced by half.
- Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan off heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer; it should not get hot enough to separate.)
- Strain sauce through a fine sieve into a heatproof bowl and add chives, lemon juice, and salt and pepper to taste.
- Keep beurre blanc warm by setting bowl in a larger pan of very warm water.
- For the halibut: Preheat broiler.
- Pat halibut fillets dry and season with salt and pepper.
- In a large non-stick skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sauté fillets in 2 batches 2 to 3 minutes on each side, or until golden and just cooked through.
- Transfer fillets as cooked with a slotted spatula to a baking sheet and cool 5 minutes.
- In a small bowl with a fork stir together breadcrumbs, almonds and remaining tablespoon butter.
- Brush tops of fillets with egg and spread with almond mixture.
- Broil fillets about 3 inches from heat 1 to 2 minutes, or until browned.
- Arrange a fillet on each of 6 plates and spoon beurre blanc around it.