Halibut Cheeks Beet Beurre

Pan Seared Halibut Cheeks with Beet Buerre Rouge

Sarah Mickey All Recipes, Fish Cheek Recipes 1 Comment

Halibut Cheeks with Beet Buerre Rouge

Makes 5 Servings
wine WINE PAIRING
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
INGREDIENTS
  • 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

DIRECTIONS

1

Preheat your oven to 350 degrees.
2

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).
3

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.
4

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.
5

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.

6

Strain the sauce through a fine mesh strainer.
7

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.
8

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.

9

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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