Halibut Cheek Sandwich
 |
WINE PAIRING | |
|---|---|---|
| Sancerre or Savignon Blanc from Loire Valley, France | ||
Forget deep fried fish sandwiches, this one is healthier, simple, light, and delicate. The halibut cheeks are tender and fluffy while an aioli made with meyer lemons adds brightness without being over tart.
INGREDIENTS
- 2 Halibut Cheeks per sandwich
- Burger Buns of choice (we highly recommend brioche buns)
- Butter for toasting buns
- Butter Lettuce
- Meyer Lemon Juice
- Fresh Lemon Mayo
- (or, could add lemon juice & zest to store bought mayo)
- 3 Egg Yolks
- 2 pinches of Salt
- Approx. 24oz Canola Oil
- 2 tsp Meyer Lemon Juice (plus extra to taste if desired)
- 2 tbsp Meyer Lemon Zest, finely minced
DIRECTIONS
1
If desired, make a basic mayonnaise with the egg yolks, salt, and canola oil.
2
Fold the meyer lemon juice & zest into the mayo.
3
Melt a pat of butter in a frying pan and lay in a burger bun, cut side down. Toast, then repeat with the other buns (adding more butter as needed).
4
Rub the halbut cheeks with salt & pepper.
5
Get olive oil hot in a frying pan at medium-medium/high heat and lay in the cheeks.
6
Fry them on one side until it has cooked, then flip them and continue to cook the rest of the way. After the flip, squeeze in some meyer lemon juice. If your cheeks are particularly thick, you may need to briefly move them to a 350 degree oven to finish cooking through.
7
Spread the meyer lemon mayo on the toasted buns. Add the halibut cheeks and butter lettuce. Serve.
Any leftover lemon aioli should keep in your refrigerator for up to two weeks.