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Prep Time: 20 minutes, Cook Time: 25 minutes, Serves 6
1/3 cup dry white wine 2 Tbsp. cider vinegar 2 Tbsp. minced shallots 1 sprig fresh thyme 1 bay leaf 1/3 cup heavy cream 10 Tbsp. organic butter, chilled, cut into tablespoon-size chunks 3 Tbsp. fresh chives, chopped 2 tsp. fresh lemon juice Salt and pepper to taste 6 halibut fillets, about 6 oz. each 2 Tbsp. canola oil 1 Tbsp. organic butter 1/4 cup fresh bread crumbs 2/3 cup blanched almonds, minced 1 tablespoon organic butter, melted 1 organic egg, lightly beaten lemon slices, to garnish First, make beurre blanc. In a small saucepan, combine wine, vinegar, shallots, thyme and bay leaf. Boil over medium heat until liquid has evaporated. Stir in the heavy cream, and boil until liquid is reduced by half. Decrease heat to low. Whisk in butter, one chunk at a time, adding each new piece before the previous one has melted completely. Do not let the sauce simmer, or it may separate. Using a fine sieve, strain sauce into a heatproof bowl. Stir in chives and lemon juice and add salt and pepper, to taste. Set bowl inside a larger container of hot water to keep the mixture warm. Preheat oven to broil. Pat halibut fillets dry, and sprinkle with salt and pepper, if desired. Place a large skillet over medium-high heat and heat the oil and 1 tablespoon butter. Sauté halibut fillets for 2-3 minutes on each side, or until light golden browned, and just cooked through. Move fillets to a baking sheet and cool for about 5 minutes. In a small bowl, combine bread crumbs, almonds and 1 tablespoon melted butter, mixing well. Brush tops of fillets with beaten egg and coat each fillet with the almond and bread crumb mixture. Broil fillets 1-2 minutes, or until browned, watching closely. To serve, place fillets on individual plates, and spoon beurre blanc around each piece. Top each fillet with a thin slice of lemon. |
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