Berre Blanc Almond Crusted Halibut

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   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.)

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   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.

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   3. Preheat broiler. Pat fillets dry and season with salt and pepper.

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   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.

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   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.

No additional tips available.