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| Almond Crusted Halibut with an Amaretto Beurre Blanc |
| 2 Servings |
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| Ingredients Fish |
2 7 oz pieces of fresh Alaskan halibut
1 T flour
eggwash
1/3 C sliced almonds
2 T olive oil
1 T butter
1/2 lemon
to taste salt and pepper
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| Ingredients Sauce |
1 t finely minced shallots
4 T white wine
1 T Amaretto
3 T butter
1/2 lemon
to taste salt
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| Method Fish |
| Season the fish with salt, pepper, and lemon juice.
Dust one side with flour, and then dip the floured side into egg wash.
Spread the almonds on a plate and press the wet side of the fish
onto the almond slices.
Heat the oil in a pan under medium heat. When the oil becomes hot,
lower the flame to low and add the butter.
After the butter begins to brown, gently lay the halibut face down
and cook until the almonds become a golden brown.
Turn the halibut over and finish cooking the halibut until done.
For thicker pieces of halibut, you may finish cooking the fish in a 400
degree oven rather than on the stove top. |
| Method Sauce |
| For the sauce, place the shallots and wine in a small sauce pot.
Under a low flame, reduce the wine by half, and then add the
amaretto.
Reduce the liquid until about 1 tablespoon remains.
Add the butter a little at a time and constantly stir until the butter
melts. You may need to add or reduce the amount of butter to adjust
the consistency of the sauce.
Finish the sauce by squeezing the juice of half a lemon into
the sauce.
Add salt to taste and immediately remove the sauce from the pot
into a cool container.
Allow the sauce to sit at room temperature before serving. |
| To Serve |
| Serve with rice and vegetables of your choice. Asparagus sautéed in
garlic butter works well.
Spoon 1 to 2 tablespoons of the sauce over the fish and garnish with
fresh herbs. |
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