Best Almond Crusted Halibut With Beurre Blanc Recipes

ALMOND-CRUSTED HALIBUT WITH BEURRE BLANC

Steps:

• 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.

MUSTARD CRUSTED HALIBUT WITH BEURRE BLANC

Steps:

• Cut the butter in small cubes and put in a bowl. Set the bowl in ice water. (The butter should be very cold; otherwise it might melt too quickly and the sauce might break.) Place shallots in a medium stainless-steel saucepan. Add the white wine and wine vinegar. Boil the liquid over high heat until it is reduced to a scant 1 tablespoon. Just before serving, add the pieces of butter to the pan, 1 at a time, whisking well after each addition, until it has all been used. (The sauce should be fairly thick.) Add a little lemon juice to the sauce to taste. Season with salt and white pepper. If you're a purist, you'll want to strain the shallots out of the sauce before serving. Some chefs prefer to leave the shallots in; if you're among them, you might also want to mix finely minced parsley or tarragon into the sauce. And some chefs like to bolster the sauce with a little creme fraiche just before serving it. Keep sauce warm until needed. This sauce can be made up to 1 hour in advance and kept in a bain marie over warm water.;
• Preheat oven to 500 degrees. Season fillets well with salt and pepper. Cover fillets with mustard and place into a roasting pan. Cook fillets at 500 degrees for 10 minutes. Remove from pan to a plate and surround with beurre blanc. Serve.;

ALMOND BAKED HALIBUT

Steps:

• Heat oven to 500 degrees F.
• Arrange fish in a shallow baking pan.
• Season with salt and pepper.
• Blend together lime juice, garlic and oil and brush over fish.
• Bake for 10 minutes; turn over, baste with juice.
• Lower oven temperature to 425 degrees F and bake 15 minutes longer or until fish flakes easily with a fork.
• Baste several times during cooking.
• Saute almonds in butter until golden brown.
• Serve fish with almonds sprinkled on top and garnished with lime wedges.

ALMOND CRUSTED HALIBUT

Steps:

• 1. Make the beurre blanc: In a small heavy saucepan, boil wine, vinegar, shallots, thyme, bay leaf and pepper until liquid has evaporated. 2. Add creme fraiche and boil until reduced by half. Reduce heat to low and whisk in butter, one piece at a time, lifting pan off heat occasionally to cool mixture and adding a new piece before previous one has melted completely. (Do not allow the sauce to simmer, it should not get hot enough to separate.) 3. Strain sauce through a fine sieve into a heatproof bowl and add chives; lemon juice, salt and pepper to taste. Keep buerre blanc warm by setting bowl in a larger pan of very warm water. 4. Preheat broiler. Pat fillets dry and season with salt and pepper. 5. In a large non-stick skillet, heat oil and one tablespoon (2 teaspoons) butter over moderately high heat until foam subsides. Saute fillets for 2 to 3 minutes per side, or until golden and just cooked through. 6. Transfer fillets with a slotted spatula to a baking sheet and cool 5 minutes. 7. In a small bowl with a fork, stir together bread crumbs, almonds, and remaining tablespoon (2 teaspoons) butter. Brush tops of fillets with egg and spread with almond mixture. 8. Broil fillets about 3 inches from heat for 1 to 2 minutes or until browned. (Watch closely, every broiler has its own personality.) 9. Arrange each fillet on a plate and spoon beurre blanc around it.