Almond-Crusted Halibut W/ Champagne Leek & Lemon Cream

Ingredients

2 Tbs. Butter
2 Tbs. Shallots, minced
2 medium leeks cut in rounds [White and pale green parts only]
1/2 cup Korbel Chardonnay Champagne
1/4 cup lemon juice
1 cup whipping
Salt and pepper to taste
1 cup sliced almonds, lightly toasted and chopped
1/4 cup parsley, chopped
1 Tbs. Lemon zest, minced
1 tsp. Salt
1 tsp. White pepper
Flour for dredging
6, 5-6 oz. Halibut filets
1 egg, beaten
2-3 Tbs. Olive oil

Instructions:

1. In a medium saucepan, melt the butter over medium-high heat.

2. Add leeks and shallots, cook until leeks are tender. Do not brown.

3. Add champagne and reduce until about 2-3 tablespoons.

4. Add lemon juice and cook until liquid evaporates.

5. Add cream and simmer until slightly reduced. Season with salt and pepper. Keep warm.

6. Mix together the almonds, parsley and lemon zest in a small bowl, set aside.

7. Season the halibut with salt and pepper with the flour in a bowl; dredge the halibut in flour, shaking off flour.

8. Lightly brush one side of the halibut with the beaten egg. Press egg side of halibut into almond mixture.

9. Working in two batches. Heat half of the olive oil in a large sauté pan over medium-high heat. Add half of the halibut to the sauté pan, almond side down, and cook until crust is nicely browned.

10. Turn the halibut over, reduce heat to medium and continue to cook until opaque in the center, about 7-8 minutes.

11. Place the warm sauce on a plate and place halibut on top of sauce.

Helpful Hints:

Serve with fresh cooked vegetables.

Submitted By :

Korbel Champagne

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