The sauce is the key to this dish, but frying the cheeks is what this recipe is all about. The recipe for the Beurre Blanc sauce is here.
Course
Main
Cuisine
Canadian
Prep Time5minutes
Cook Time5minutes
Total Time10minutes
AuthorValerie Lugonja
Ingredients
8large Halibut Cheeks
1/2cupall purpose flour
1/4cupunsalted butter
Salt and Pepper
Vegeta
Ingredients for Potatoes:
12large Yukon Gold potatoes
1/2cupunsalted butter
1/2cupheavy cream
Salt and Pepper
Ingredients for Asparagus:
16-20asparagus
One Beurre Blanc Recipe(possibly a double batch)
Instructions
Instructions for the Potatoes:
Wash and do not peel the potatoes; just cover with salted water in a very heavy pot
Simmer at low heat for 2 hours, or until potatoes are done; quickly run each under cold water to peel (return to pot to keep warm)
When peeled, rice potatoes with a potato ricer (they should still be very warm); add butter, freshly ground black pepper and salt
Stir vigorously, adding cream until smooth and fluffly: season and stir well to combine
Keep warm until cheeks are fried
Instructions for the Asparagus:
Start the asparagus 4 minutes before cooking the fish and just before staring the sauce.
Barely cover asparagus with salted water in a pan at medium heat; steam for 6- 8 minutes, or until vibrant green
Remove from pot and plate immediately
Instructions for Beurre Blanc
These are with the recipe, but start the sauce just before frying the cheeks to align the finish time of the sauce with the finishing time of the cheeks
Instructions for the Halibut Cheeks:
Pat cheeks dry, dip in flour; season each cheek with salt, pepper and vegeta
Fry in butter at medium to low heat for 1-2 minutes per side, or until opaque
To the Plate:
Scoop mashed potatoes into a bowl; place asparagus over the potatoes and top with Halibut cheeks
Pour sauce over the plate, or offer it on the side for guests to pour on their own.
Serve in a bowl over buttery mashed potatoes and steamed asparagus with Beurre Blanc sauce