Halibut Cheeks

Halibut Cheeks

Recipe courtesy of Chef Zaid Khan from Goldfish

2 portions

10oz Halibut Cheeks

10oz Cooked Fingerling Potatoes- halved

5ozoz finely chopped Leeks

15 grape tomatoes confit

5oz sliced garlic confit

5oz sliced shallots confit

choppped parsley

chopped tarragon

30mls White Wine

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15mls Fish stock

15mls Lemon Juice

2oz Butter

Salt

Duck Fat

red onion jam

1 peeled Roasted red pepper

1 red onions finely sliced

1/2 Cup Brown sugar

1/2 Cup Raspberry Vinegar

1. For the confit garlic and shallot. Place in small saucepan. Cover with Duck fat. Cook on low heat until soft.

2. For the grape tomato confit. Place in shallow pan. Cover with hot duck fat. Allow tomatoes to soften off the heat.

3. Sear Cheeks in hot pan. Turn when golden in color. Place leeks in pan until leeks start to soften. Season. De-glaze with White wine.

Add lemon juice and stock to taste. finish with fresh herbs. Mount butter until the liquid reaches a sauce consistency.

4. In a separate pan, place the fingerling potatoes flat side down until golden brown. add confit shallots and garlic. Season. Finish with herbs.

5. Plate in large bowl, with the the vegetables bottom, presenting the cheeks on top.

6. Finish with red onion jam.