Halibut with Hazelnut Creme (Wash)

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1 tb olive oil
4 tb hazelnuts; chopped, Toasted
4 8-oz Halibut fillets
1 tb Butter
3 tb Hazelnut liqueur
1 ts White pepper
1 c Dry white wine
1 ts Salt
3/4 c Whipping cream

Original recipe makes 1



Dust the halibut fillets with pepper. In a large skillet on medium-high heat, melt the butter with the olive oil. When hot, place halibut in pan and sear, about 3 minutes. Turn the fillets over and braise with white wine, covered. Cook until wine is reduced to almost a glaze, about 10 minutes. Remove halibut and place on a warm plate. In skillet, add the hazelnuts and salt. Saute until hazelnuts are quite toasted. Add the liqueur and reduce to a glaze. Add whipping cream and reduce to a thickened consistency. Pour over the halibut. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams Recipe by: Silverwater Cafe, Port Townsend

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