Fabulous Food Friday: Almond Crusted Halibut

In just one short week I will be at my 20 year high school reunion. I can hardly believe it has been that long already! Sooo in order to reverse the damage done from eating so well on vacation, I've decided to ease up on the goodies for a bit (at least until the reunion is over!)

All that to say that this recipe was a brilliant choice for Mother's Day, but not one I prepared recently due to the carbs involved.

This year for Mother's Day, Dan asked me to pick a Halibut recipe and he would prepare it for me. I chose Almond Crusted Halibut (my favorite!) and to his credit, he only needed help a couple times!

Almond Crusted Halibut

Ingredients

• 1/3 cup dry white wine

• 2 tablespoons cider vinegar

• 2 tablespoons minced shallots

• 1 sprig fresh thyme

• 1 bay leaf

• 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

• 2 tablespoons vegetable oil

• 1 tablespoon unsalted butter

• 1/4 cup fresh bread crumbs

• 2 t vanilla powder

• 2/3 cup minced blanched almonds

• 1 tablespoon unsalted butter, melted

• 1 egg, lightly beaten

Directions

1. 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 separate.

2. 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.

3. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.

4. 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 cool 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 mixture.

5. 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 blanc around it.

Dan the Man

Dan and I are in full project mode this summer. It seems in the past two summers we have been so busy inviting people over to swim, that we really didn't get much done around here...So we have a lot of things that were falling behind.

Last week we started pressure washing the patio by the pool. We didn't get very far on this chore last year so we were anxious to finish it up and apply the sealer, so the job won't be so time-consuming in years to come. Dan and I each spent 1- 2 hours a day each day last week pressure washing the patio and it's still not done, so you can see why we are motivated to get it all sealed this year.

We also pressure washed the metal patio furniture in preparation for painting it...we're giving the patio set a makeover and you can see the results on my Paper Caper's blog.

Going, Going, Gone!

Yesterday Dan cut down the fir tree in the back that has been shading the pool beginning around 4 pm on. To cut the tree or leave the tree was something up for debate even when Dan's parents lived here. Although I liked the tree, I had to agree, it was really limiting the amount of time we could swim in the pool...what sold it for me was my hope that eventually we can put a little covered area like a gazebo or something back there in it's place!

The process of cutting a tree of this size down was no doubt stressful. Add to that, using a chainsaw that didn't want to cooperate, then borrowing another one from the neighbor, plus the fact that it stared to lean the wrong way...it was an exciting time at Ernstopia. Dan called his Dad up who came over to assess the situation. All that was really needed was a wedge and soon the tree was down. I saw it fall from inside the house and didn't even have time to get my camera rolling again...but was relieved to see the tree come down with only minimal damage...Now I can plant my raspberries!!! So Dad, can we borrow your wood chipper?




Here is our first burn from the burn pile back in June. After 2 years worth of yard debris had collected, it was getting heaped up pretty high. The other photo is of Dan showing off his amazing Bass collection. Dan isn't normally a fisherman, doesn't even have his own pole, but thanks to his brother Dylan who loaned him his pole, Dan caught somewhere in the neighborhood of 13 fish on his rafting trip down the John Day river last month...more than the guys who invited him along!

Fabulous Food Friday

I've made this a few times this summer and it's so good made with all the herbs in my garden.

Salmon with Herbs

1 10 oz salmon fillet
2 T butter
1 T fresh lemon (or lime) juice
2 T minced parsley
1/2 t garlic powder
1/2 t salt
1/2 t paprika
1/2 t pepper
3-4 sprigs rosemary, minced
3-4 sprigs thyme, minced

Place salmon on foil-lined cookie sheet. Spread butter on both sides of salmon. Sprinkle on lemon juice. In a small bowl mix herbs and spices and sprinkle on salmon.

Bake at 400 for 15-20 minutes.