Almond Crusted Halibut with Beurre Blanc

Ingredients 

Original recipe makes 6 servingsChange Servings

• 1/3 cup dry white wine
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 1 sprig fresh thyme
• 1 bay leaf
• 1/3 cup heavy cream
• 10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
• 3 tablespoons chopped fresh chives
• 2 teaspoons fresh lemon juice

• salt and pepper to taste
• 6 (6 ounce) fillets halibut
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1/4 cup fresh bread crumbs
• 2/3 cup minced blanched almonds
• 1 tablespoon unsalted butter, melted
• 1 egg, lightly beaten

Directions

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

Chimichurri Sauce

I love the spice in this Chimichurri sauce. I doubled the red pepper amounts. Can come out a little saucy if you like your chimichurri chunky add a half cup of other herbs you have around the house, cilantro, mint, etc. 

Chimichurri Sauce

Bon Appétit  | October 2002

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• Reviews (67)

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yield
Makes about 1 cup

This garlicky sauce from Argentina is great spooned over beef or chicken.

ingredients

• 1 cup (packed) fresh Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup (packed) fresh cilantro
• 2 garlic cloves, peeled
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

preparation

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Read More http://www.epicurious.com/recipes/food/views/Chimichurri-Sauce-107159#ixzz2ZDvSXdWW