Halibut Cheeks Beet Beurre

Pan Seared Halibut Cheeks with Beet Buerre Rouge

Sarah MickeyAll Recipes, Fish Cheek Recipes 1 Comment

Halibut Cheeks with Beet Buerre Rouge

Makes 5 Servings
Chenin Blanc

This dish pairs fluffy seared halibut cheeks with crispy-yet-creamy potato cakes, a sour, sweet, buttery beurre rouge sauce, and a roasted beet salad.

Halibut Cheeks Beet Sauce
  • 10 Halibut Cheeks
  • All Purpose Flour
  • Beet Salad & Beet Puree for Sauce:
  • 6 medium Golden/Yellow Beets
  • 5 small Red Beets
  • 2 Bay Leaves
  • 4-6 sprigs of Fresh Thyme
  • 1/2 bunch Fresh Parsley Leaves
  • Salt, Pepper & Red Wine Vinegar to Taste
  • 1 tbsp Fresh Chive Oil
  • Olive Oil to coat
  • Beet Beurre Rouge:
  • 2 Shallots, sliced
  • 2 sprigs of Fresh Thyme
  • 2 sprigs of Fresh Parsley
  • 1 Bay Leaf
  • 1/2 tsp whole Black Peppercorns
  • 1/2 cup Red Wine (we recommend Cabernet Sauvignon)
  • 1/2 cup Red Wine Vinegar
  • 1 tbsp Heavy Cream
  • 3/4lb of chilled Unsalted Butter, cubed



Preheat your oven to 350 degrees.


Trim the tops and bottoms from the beets. Rub them with oil and place them in separate baking dishes. Add to each baking dish 1 bay leaf, 2-3 sprigs of fresh thyme, salt and pepper. Roast them in the oven until tender (45 mins to an hour, depending on size).


Combine the shallots, thyme, parsley, bay leaf, peppercorns, red wine, and red wine vinegar in a pot or saucepan and reduce down to 1 tbsp of liquid.


Add the cream to the reduced vinegar-wine mixture. Puree two of the red beets with a little water and add two tbsp of the resulting puree to the pot. Gently simmer to reduce.


Whisk in the chilled butter into the mixture a few cubes at a time. Continue adding butter, whisking constantly, until the sauce is viscous & creamy.

See how to make a beurre blanc for more technique tips.


Strain the sauce through a fine mesh strainer.


Dress the remaining two red beets with the chive oil and a few drops of red wine vinegar. Finely cube the golden beets and add 3 tablespoons of them to the red beet along with the picked parsley leaves.


Heat a millimeter of oil in a large frying pan over medium-high heat. Dust the halibut cheeks with flour and gently lay them into the pan. Flip after a crunchy-brown crust has formed on the bottom.

Once you have a crust on both sides, remove them from the pan.


Put a potato cake on each plate. Sauce the plate with some of the beet beurre rouge. Put two halibut cheeks on each plate along with the beet salad. Serve.

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