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Halibut Cheeks with Asparagus and Beurre Blanc

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 Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Valerie Lugonja


  • 8 large Halibut Cheeks
  • 1/2 cup all purpose flour
  • 1/4 cup unsalted butter
  • Salt and Pepper
  • Vegeta

Ingredients for Potatoes:

  • 12 large Yukon Gold potatoes
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • Salt and Pepper

Ingredients for Asparagus:

  • 16-20 asparagus
  • One Beurre Blanc Recipe (possibly a double batch)


Instructions for the Potatoes:

  1. Wash and do not peel the potatoes; just cover with salted water in a very heavy pot
  2. 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)
  3. When peeled, rice potatoes with a potato ricer (they should still be very warm); add butter, freshly ground black pepper and salt
  4. Stir vigorously, adding cream until smooth and fluffly: season and stir well to combine
  5. Keep warm until cheeks are fried

Instructions for the Asparagus:

  1. Start the asparagus 4 minutes before cooking the fish and just before staring the sauce.
  2. Barely cover asparagus with salted water in a pan at medium heat; steam for 6- 8 minutes, or until vibrant green
  3. Remove from pot and plate immediately

Instructions for Beurre Blanc

  1. 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:

  1. Pat cheeks dry, dip in flour; season each cheek with salt, pepper and vegeta
  2. Fry in butter at medium to low heat for 1-2 minutes per side, or until opaque

To the Plate:

  1. Scoop mashed potatoes into a bowl; place asparagus over the potatoes and top with Halibut cheeks
  2. Pour sauce over the plate, or offer it on the side for guests to pour on their own.
  3. Serve in a bowl over buttery mashed potatoes and steamed asparagus with Beurre Blanc sauce
  4. Enjoy!