Almond-Crusted Halibut Crystal Symphony Sirens’ Call Grüner Veltliner
1/3 cup Siren’s Call Grüner Veltliner
2 tablespoons cider vinegar
2 tablespoons minced
1 sprig fresh thyme
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
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. Sauté 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
Make beurre blanc: In a small saucepan over medium heat, combine the Escapist Grüner Veltliner, 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. Brush tops of fillets with egg, and spread with almond mixture. Broil fillets 1 to 2 minutes, or until browned .Place fillets on individual plates, and spoon beurre blanc around it.