ALMOND-CRUSTED HALIBUT WITH BEURRE BLANC
Make and share this Almond-Crusted Halibut With Beurre Blanc recipe from Food.com.
Provided by annconnolly
Categories Halibut
Time 23m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 665.3, Fat 46.7, SaturatedFat 19.9, Cholesterol 184.7, Sodium 224.4, Carbohydrate 7.6, Fiber 2, Sugar 1.3, Protein 51.4
RAYMOND BEURRE BLANC
Provided by Alton Brown
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
- Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
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.
Provided by Susan W.
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
- 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.
- Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
- 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.
- 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.
Nutrition Facts : Calories 612.7 calories, Carbohydrate 8.1 g, Cholesterol 164 mg, Fat 45.6 g, Fiber 2 g, Protein 40.9 g, SaturatedFat 19.7 g, Sodium 149.2 mg, Sugar 1.5 g
MUSTARD CRUSTED HALIBUT WITH BEURRE BLANC
Provided by Food Network
Number Of Ingredients 10
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.;
BERRE BLANC ALMOND CRUSTED HALIBUT
Steps:
- 1. Make beurre blanc: In a small heavy saucepan boil wine, vinegar, shallots, thyme, bay leaf, and pepper until liquid is evaporated. Add creme fraiche 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.) 2. Strain sauce through a fine sieve into a heatproof bowl and add chives, lemon juice, and salt and pepper to taste. Keep buerre blanc warm by setting bowl in a larger pan of very warm water. 3. Preheat broiler. Pat fillets dry and season with salt and pepper. 4. In a large non-stick skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and saute fillets in 2 batches for 2 to 3 minutes on each side, or until golden and just cooked through. Transfer fillets (once cooked) with a slotted spatula to a baking sheet and cool 5 minutes. In a small bowl with a fork stir together bread crumbs, almonds, and remaining tablespoon butter. Brush tops of fillets with egg and spread with almond mixture. 5. Broil fillets about 3 inches from heat 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Arrange each fillet on a plate and spoon beurre blanc around it.
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