Almond-Crusted Halibut Crystal Symphony Recipe

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.