Halibut with Mustard-Nut Crust

Name: Halibut with Mustard-Nut Crust
Cook time: 30 min
Ingredients: 4½ tablespoons butter , softened; ¼ cup grainy mustard , like moutarde de Meaux; ½ cup shelled, skinned, and toasted finely ground or minced hazelnuts; Four 6- to 8-ounce bone-in halibut or other fish steaks, or 2 larger steaks, each at least 1 inch thick; Salt and cayenne pepper; 6 sprigs thyme; 1½ cups dry white wine; ½ cup small black olives , such as Niçoise, with pits

Contributors

Cookbook

Simple to Spectacular

Published by Broadway

View

With the addition of a rich, nutty crust and the step of finishing the fish under the broiler, braised fish becomes a simple luxury. The butter in the crust melts into the fish as it cooks, making it extra-moist. Refrigerate the fish once you’ve spread the crust mixture on top. Chilling will help the crust brown before it slides off. This dish is a star, so accompany it simply, perhaps with no more than bread and salad.

Serves4 Servings

Cooking Time30 min

Cooking MethodBraising, Broiling

CostModerate

Total Timeunder 1 hour

OccasionFormal Dinner Party

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Gluten-free, Low Carb, Peanut Free, Soy Free

EquipmentBaking/gratin Dish

MealDinner, Lunch

Taste and TextureButtery, Herby, Hot & Spicy, Nutty

Ingredients

4½ tablespoons butter, softened
¼ cup grainy mustard, like moutarde de Meaux
½ cup shelled, skinned, and toasted finely ground or minced hazelnuts
Four 6- to 8-ounce bone-in halibut or other fish steaks, or 2 larger steaks, each at least 1 inch thick
Salt and cayenne pepper
6 sprigs thyme
1½ cups dry white wine
½ cup small black olives, such as Niçoise, with pits

Instructions

Cream 3 tablespoons of the butter with the mustard and hazelnuts in a small bowl. Season the fish with salt and cayenne pepper and spread the butter mixture all over one side of each steak. Refrigerate for 1 hour if time allows.
Preheat the oven to 500°F. Spread the remaining 1½ tablespoons butter in a shallow baking pan that will hold the fish without crowding. Place the fish in the pan, then top it with a couple of thyme sprigs. Pour the wine around the fish and scatter the olives around; strip the leaves from 4 sprigs of thyme and scatter them around as well.
Bring to a boil on top of the stove, then transfer to the oven and cook for 10 to 12 minutes, undisturbed, until the fish is just about done; it should be firm and just about opaque nearly all the way through.
Turn on the broiler and place the fish about 3 inches from the heat source. Broil for a minute or two, or until the crust is bubbly and light brown. Serve.