Almond-Crusted Halibut With Beurre Blanc

1. 1

   For beurre blanc: In a small heavy saucepan boil wine, vinegar, shallot, thyme, bay leaf and pepper to taste until liquid is evaporated.

2. 2

   Add creme fraiche and boil until reduced by half.

3. 3

   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.)

4. 4

   Strain sauce through a fine sieve into a heatproof bowl and add chives, lemon juice, and salt and pepper to taste.

5. 5

   Keep beurre blanc warm by setting bowl in a larger pan of very warm water.

6. 6

   For the halibut: Preheat broiler.

7. 7

   Pat halibut fillets dry and season with salt and pepper.

8. 8

   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 2 to 3 minutes on each side, or until golden and just cooked through.

9. 9

   Transfer fillets as cooked with a slotted spatula to a baking sheet and cool 5 minutes.

10. 10

    In a small bowl with a fork stir together breadcrumbs, almonds and remaining tablespoon butter.

11. 11

    Brush tops of fillets with egg and spread with almond mixture.

12. 12

    Broil fillets about 3 inches from heat 1 to 2 minutes, or until browned.

13. 13

    Arrange a fillet on each of 6 plates and spoon beurre blanc around it.

* Per serving · 4 servings · Values may vary.