Almond-Crusted Halibut Crystal Symphony

When you’re done this halibut dish melts in your mouth! The credit goes to my future mother-in-law! If you can find creme fraiche you may substitute it for the heavy cream. Each filet should be between 3/4 and 1 inch thick.

Step: 1

Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.

Step: 2

Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.

Step: 3

Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.

Step: 4

Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.

Step: 5

Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.

Per Serving: 613 calories; protein 40.9g; carbohydrates 8.1g; fat 45.6g; cholesterol 164mg; sodium 149.2mg.

Prepare your meal in advance can be extremely enjoyable when you do it with your likely music in the background , a soothing beverage of choice or even a partner. It is helpful to write every step you fell right to create the food , which may include everything from your kitchen cupboard and utensils to your processing menu . Be sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as important as having the right ingredients . This includes all of from pots, pans, bowls and utensils to those essential items that are sometimes to forget, such as parchment paper and foil. goods like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.