About this recipe:This dish melts in your mouth. The credit goes to my future mother-in-law. Not only does it taste gorgeous, but halibut is a sustainably sourced fish. Each halibut fillet should be approximately an inch thick. Substitute crème fraîche for the double cream for a lighter dish.
5 tablespoons dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 sprig fresh thyme
1 bay leaf
5 tablespoons double cream
150g (5 oz) unsalted butter - chilled and cubed
3 tablespoons chopped fresh chives
1 dessertspoon fresh lemon juice
salt and freshly ground black pepper to taste
6 (175g) fillets halibut
2 tablespoons olive oil
1 good knob unsalted butter
4 tablespoons fresh breadcrumbs
75g (3 oz) blanched almonds, minced
1 tablespoon melted unsalted butter
1 egg, lightly beaten
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Method Prep:20min › Cook:25min › Ready in:45min
Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evapourated. Stir in cream, and simmer until liquid is reduced by half; decrease heat to low.
Whisk in 150g 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 heat-proof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
Preheat oven on grill setting. Pat fillets dry and season with salt and pepper.
Heat oil and 1 knob butter in a large frying pan over medium-high heat. Sauté halibut fillets for 2 to 3 minutes on each side, or until lightly browned and just cooked through. Transfer to a baking tray, and cool 5 minutes.
In a small bowl, stir together breadcrumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
Grill fillets 1 to 2 minutes, or until browned (watch closely). To serve, place fillets on individual plates and spoon beurre blanc around it.
This is the most delicious fish dish I have made - ever! I followed the recipe to the letter, I loved the sound of it and just didnt want to tweak or change anything and I'm so pleased that it turned out just as I hoped it would. Excellent!!! - 29 Jan 2011
The sauce really wasn't easy, and the final product was a little rich - so I might ease down on the cream next time - BUT - the combination with the halibut was very good, with complimentary flavours. i've never cooked halibut before: I live near Hastings and got some fresh from the fishermen there - and the meal was a real treat. Well worth doing again. - 14 Feb 2009