Halibut Cheeks with Seaweed
Halibut Cheeks with Seaweed
Halibut cheeks are a lesser-known part of the fish, but they are very nutritious and downright delicious! Daniel Vézina invites you to discover them accompanied by a beurre blanc sauce and sea sprouts. Photo and recipe published on the Zeste website .
For the white butter
- 1 green shallot (chopped)
- 2 tbsp olive oil
- ½ cup white wine
- ¼ cup red wine vinegar
- crushed peppercorns (to taste)
- 60 g butter (cut into cubes, very cold)
For the fish
- ¼ to ½ cup of flaked seaweed, Fisherman's Blend from An Ocean of Flavors
- water to rehydrate the algae
- 4 Atlantic halibut cheeks (100g each)
- 2 tbsp clarified butter *
- Abitibi caviar (optional)
For the white butter
-
In a small saucepan, sauté the shallot in olive oil for a few minutes and add the wine, vinegar and pepper together.
Reduce by 1/3, add the very cold cubed butter and whisk. Do not boil. Keep warm.
For the fish
Rehydrate the seaweed in water, and drain it once done.
Pan-fry the halibut cheek for 1 1/2 to 2 minutes on each side with a little clarified butter, salt and pepper.
When ready to serve, heat the seaweed in the beurre blanc, remove it and place it on a plate and place the pan-fried cheek on top.
Pour over the beurre blanc and garnish with the caviar. Season and serve.
* Clarified butter is a technique that involves keeping only the "yellow part" of the butter. To do this, simply melt the butter in a saucepan without stirring and, using a spoon, remove the foam that forms on the surface (the milk protein called casein). Beneath this foam is the whey. Continue to heat gently to allow the whey to evaporate. The butter is thus clarified. The final step: pass the butter through a sieve to remove the flocculated casein.
