|white table wine: 1/3 cup|
|apple cider vinegar: 2 Tbl|
|shallot onions (chopped): 2 Tbl|
|fresh thyme: 2 tsp (about one sprig)|
|bay leaf (crumbled): 1 tsp (about one leaf)|
|heavy whipping cream (fluid): 1/3 cup|
|unsalted butter: 10 Tbl (chilled, cut into tablespoon-size pieces)|
|chives (chopped): 3 Tbl|
|lemon juice: 2 Tbl|
|salt: 1 tsp (to taste)|
|black pepper: 1 tsp (to taste)|
|halibut: 6 fillets|
|vegetable oil: 2 Tbl|
|unsalted butter: 1 Tbl|
|bread crumbs: 1/4 cup|
|blanched almonds (whole): 2/3 cup (minced)|
|unsalted butter: 1 Tbl (melted)|
|eggs: 1 (lightly beaten)|
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 seperate.
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 cook 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 mixtures. 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 blank around it.