Almond Crusted Halibut With Veggie Curry Recipes

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.

Steps:

• 1. Make the beurre blanc: In a small heavy saucepan, boil wine, vinegar, shallots, thyme, bay leaf and pepper until liquid has evaporated. 2. Add creme fraiche and boil until reduced by half. Reduce heat to low and whisk in butter, one piece at a time, lifting pan off heat occasionally to cool mixture and adding a new piece before previous one has melted completely. (Do not allow the sauce to simmer, it should not get hot enough to separate.) 3. Strain sauce through a fine sieve into a heatproof bowl and add chives; lemon juice, salt and pepper to taste. Keep buerre blanc warm by setting bowl in a larger pan of very warm water. 4. Preheat broiler. Pat fillets dry and season with salt and pepper. 5. In a large non-stick skillet, heat oil and one tablespoon (2 teaspoons) butter over moderately high heat until foam subsides. Saute fillets for 2 to 3 minutes per side, or until golden and just cooked through. 6. Transfer fillets with a slotted spatula to a baking sheet and cool 5 minutes. 7. In a small bowl with a fork, stir together bread crumbs, almonds, and remaining tablespoon (2 teaspoons) butter. Brush tops of fillets with egg and spread with almond mixture. 8. Broil fillets about 3 inches from heat for 1 to 2 minutes or until browned. (Watch closely, every broiler has its own personality.) 9. Arrange each fillet on a plate and spoon beurre blanc around it.