Source:

Ray's Boathouse, Seattle, Washington

Serves/Makes:4

Ingredients

• Fish:
• 4 6-oz skinless halibut fillets
• 1 egg white, lightly whipped
• 4 oz (112 grm) finely chopped hazelnuts
• 2 oz (56 grm) bread crumbs
• 1 tbsp (15 ml) olive oil
• salt and pepper
• Orange Tarragon Butter Sauce:
• 2 oz (56 grm) finely chopped shallots
• 4 oz (112 grm) orange juice
• 2 oz (56 grm) Chardonnay
• 2 oz (56 grm) heavy cream
• 2 oz (56 grm) butter
• 1/4 oz (7 grm) fresh tarragon leaves
• 1 tbsp (15 ml) olive oil

Preparation

• Fish:
• Mix the hazelnuts and breadcrumbs thoroughly.
• Season the fish with salt and pepper, dip in egg white and then into the breadcrumb mixture.
• Sear in a hot skillet about 2 minutes on each side, then cook until golden brown on medium heat.
• Top with Orange Tarragon Butter Sauce.
• Orange Tarragon Butter Sauce:
• Sweat the shallots in olive oil.
• Add orange juice, reduce by 1/2.
• Add Chardonnay, bring to a simmer.
• Add heavy cream and simmer for about 5 minutes.
• Whisk in soft butter and tarragon leaf.
• Season with salt and pepper to taste.

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