I couldn’t ever find the perfect Waldorf salad recipe — one that didn’t have too much mayonnaise but that still had enough of the original flavor to be called a Waldorf. So I mixed, matched, and experimented, and I finally came up with the perfect sweet twist on the classic version. Now I get requests for it at every family get-together!
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- ⅓ cup dry white wine
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 1 sprig fresh thyme
- 1 bay leaf
- ⅓ 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 ground black pepper to taste
- 6 (1 inch thick) halibut steaks
- salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- ⅔ cup minced blanched almonds
- ¼ cup fresh bread crumbs
- 1 tablespoon unsalted butter, melted
- 1 large egg, lightly beaten
Instructions
- Make the beurre blanc: Bring wine, vinegar, shallots, thyme, and bay leaf to a boil in a small saucepan over medium heat. Continue to boil until liquid has evaporated, 3 to 4 minutes. Stir in cream and boil until liquid has reduced by half, 4 to 5 minutes. Reduce the heat to low. Whisk in one piece butter until melted; repeat with remaining butter. Do not allow sauce to simmer, or it may separate.
- Strain sauce through a fine sieve into a heat-proof bowl. Stir in chives, lemon juice, salt, and pepper. Set the bowl into a larger container full of hot water to keep warm until needed.
- Start the halibut: Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Pat halibut fillets dry; season with salt and pepper.
- Heat oil and butter in a large skillet over medium-high heat until butter melts. Add halibut and cook until lightly browned on the outside and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer to a baking sheet and let rest for 5 minutes.
- While the halibut is resting, make the topping: Stir almonds, bread crumbs, and melted butter together in a small bowl.
- Brush beaten egg over fillets, then cover with topping.
- Broil fillets in the preheated oven until browned, 1 to 2 minutes, watching closely so they don’t burn.
- Transfer fillets to individual plates, and spoon beurre blanc around them.
- If you can find it, you can use crème fraîche instead of heavy cream.
Nutrition Facts
| Calories | 613 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 2 g |
| Protein | 41 g |
| Saturated Fat | 20 g |
| Sodium | 149 mg |
| Sugars | 2 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
Our new favorite Halibut surpassing the Heavenly Halibut in our house. It was a last minute choice since we did not have Mayonnaise. As last minute I had to make some substitutions. Lime rather than Lemon. Dried herbs rather than fresh. My lovely wife’s favorite fish is Halibut and this was a fantastic choice. Sorry I took a bite before the picture.
This is the BOMB! Soo good, I followed others advice of having all ingredients prepped before starting. The sauce is to die for but the almond-crusted is a must too.
This recipe is divine! Honestly, in a decent restaurant, this would be a $35-$40 entree. I made this exactly as written and as an engineer who has had to take a technical writing class, every step of this recipe is detailed perfectly. Kudos to the author. The beurre blanc takes some time to make but man is it worth it. I had some sauce leftover and read that you can freeze it for up to a month. I will definitely be enjoying this again soon.
My husband and I have made this dish several times,and have to agree that it’s the most delicious thing we have ever made! It is pure heaven! The whole table is quiet when we serve this, everyone is so focused on the beautiful flavors. Crystal Symphony is an unusual name for a dish, but now that we have tasted it, it seems to fit. Thank you for sharing this recipe on All Recipies!
Delicious! The recipe was a little time consuming so I tried to think of ways to make it easier. Eventually, I decided that each step was necessary to get that perfect taste, and I will make it exactly the same next time. It is better than anything I have ever had in a restaurant
Soooo bad………but so good!!!!!
AMAZING!!! I don’t like when people make changes and then review the recipes—I’d prefer to make the recipe first as is, rate/review it, as written, THEN make any desired changes. This recipe as is….is fantastic! And needs no changes. Elegant, impressive presentation and delicious. Served it with lemon-asparagus risotto and steamed carrots & broccoli. Will make again. For company. Thanks.
I love this recipe! So yummy. For the crust I substituted panko bread crumbs, added 1/4 cup of fresh Parmesan cheese, and 2 tbsp of fresh chopped parsley. I chopped up sliced oven roasted almonds in my processor and added 1/4 cup of butter to the mix. The topping was so delicious and the sauce just brought it all together!
This recipe is amazing. It is my Halibut go to. Super simple but restaurant quality. Do not be afraid to make this. I have Halibut delivered from Alaska but have also made it from Costco Halibut. No need to change anything.
This recipe is amazing. It is my Halibut go to. Super simple but restaurant quality. Do not be afraid to make this. I have Halibut delivered from Alaska but have also made it from Costco Halibut. No need to change anything.
This was very good! I doubled the sauce recipe as recommended by some and it was perfect! The family loved it!
Very good. Not difficult to make, but you need to have all of your ingredients ready because everything happens at once. My husband really enjoyed this.
Easy and delicious! There are steps to follow, but they are absolutely worth the time. This recipe can be modified depending on your available ingredients. I used marsala wine instead of white, and dried thyme instead of fresh. I used the pan melted butter and oil to mix with the minced almonds and breadcrumbs. If the halibut is fresh and not overcooked, it will be fantastic! Do strain your buerre blanc sauce and keep warm in a small sauce pan, stirring occasionally. This is an absolute winning recipe! Enjoy!
Yum!
I made it for Mothers Day, the mother, mother in law and wife all LOVED it. Im not a fish lover but I liked it enough as did my son who is also not a fish person.
So amazing! If you don’t like modifications to a recipe go ahead and scroll on now. I used corn flakes bread crumbs instead of real bread bread crumbs an also macadamia nuts instead of almonds. I also doubled the sauce as other recommended. Defiantly made it a breeze to have all items proportioned and ready to use. This made for no stress in the timing of the steps. I think next time i may add a few slivers of cream cheese with the heavy whipping cream! This turned out so so so so amazing.
This is absolutely incredible. Strongly recommend this recipe for any white fish, does not have to just be for halibut. So good.
Made recipe as written, except I didn’t have chives, so I chopped a little onion very finely…recipe was a bit involved, but not really too difficult, and dish was delicious! Definitely a keeper! I made on an ordinary night, but this recipe has a special occasion feel!!
By far the best halibut recipe I have ever made. I live in Alaska, we eat a lot of Halibut. I would not change anything about this recipe.
Very elegant and easy!! Great recipe, I did not change anything
I have used Allrecipes since it started, and in all my years of cooking, this recipe ranks up there as one of the best I’ve made! I rarely make a meal following a recipe as written, but I did so with this one, and I can’t think of a single thing I’d change. Oh, I used Cod instead of Halibut because that’s what was available, and my only regret is that I didn’t get HUGE portions of this fish because it is so darned good that you want more, and more! I could literally drink the sauce! As mentioned in other reviews, do yourself a favor and have every ingredient pre-measured and ready to go so you can create this fabulous dish easier . Can’t wait to serve this to my next guests!