A Secret Lost Recipe
Herb Basted Alaskan Halibut Cheeks with Mixed Gooseberries, Young Spring Ginger and Saffron Beurre Blanc.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Saffron Beurre Blanc
In a saucepan, combine white wine, lemon juice, and saffron threads. Bring to a simmer over medium heat and reduce until about 1/4 cup remains. Lower the heat and whisk in cream, then slowly add in cold butter cubes until melted and the sauce is emulsified. Season with salt and pepper to taste. Keep warm.
- 2
Prepare the Halibut Cheeks
Pat halibut cheeks dry and season with salt and pepper. In a large skillet, heat a bit of oil over medium-high heat. Add halibut cheeks and cook for 3-4 minutes on each side until golden brown and cooked through.
- 3
Sauté the Gooseberries and Ginger
In the same skillet, add the sliced ginger and gooseberries. Sauté for 2-3 minutes until the gooseberries start to burst and soften. Add in chopped herbs and stir to combine.
- 4
Plate the Dish
On a plate, place the sautéed gooseberries and ginger mixture, top with halibut cheeks, and drizzle the saffron beurre blanc over the top. Garnish with additional fresh herbs if desired.
