Pan-roasted Haida Gwaii halibut cheeks

Pan-roasted Haida Gwaii halibut cheeks

with spring vegetables, herb blooms, and kombu-spot prawn consommé 

Recipe Courtesy of Terry Pichor, Executive Chef Sonara Resort 

Spot prawn consommé 

5 lbs spot prawn shells

4 onions, quartered

2 bunches leeks

¼ cup white wine

1 sheet dried kombu 

2 pieces star anise

10 coriander seeds, toasted

1 lemon, halved

1 lb chicken feet

2 ½ sheets gelatin

Preheat oven to 350°C. On a bake sheet, lay out the prawn shells in a single layer and roast for about 20 minutes. In a large stock pot over medium, heat a film of grapeseed oil. Place the onion and leeks in the pot and sweat for about 5 minutes. Deglaze the pot with white wine and reduce until the vegetables are glazed. Add the roasted prawn shells, kombu, star anise, toasted coriander seeds, lemon halves, and chicken feet to the pot. Fill the pot with water. Bring to a simmer and leave for 4 hours to infuse all the flavours. Remove the broth from the heat and strain through a double layer of cheesecloth. Place back on the heat and bring to a boil. Add gelatin and whisk until well-dissolved.

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Pour the liquid into a re-sealable bowl the same size or slightly smaller than your colander. Place in the freezer overnight or until completely frozen.

Line the colander with 2 layers of cheesecloth and add the frozen stock, placing a container underneath to catch the liquid. Leave at room temperature until completely melted. You should be left with a completely clear liquid–all the impurities will remain in the cheesecloth, suspended in the protein of the gelatin. Refrigerate the liquid until ready to use.

Spring Vegetables 

8 fiddleheads

8 ramps

¼ cup English peas

8 pieces white asparagus

Blanche the vegetables in salted boiling water until tender. Shock in ice water and set aside.

Halibut Cheeks 

8 large halibut cheeks

½ cup salt

¼ cup sugar

Zest from half a lemon

Kosher salt

4 sprigs thyme

¼ cup butter, cubed

Mix together the salt, sugar, and lemon zest. In a container large enough to hold the halibut in a single layer, rain a thin layer of the cure. Place the cheeks on top, then rain more of the cure over top. Allow to cure for about 30 minutes in the refrigerator prior to cooking.

Remove from the container and rinse off the excess cure under cold water. Pat dry before searing or the cheeks will stick to the pan.

Garnish 

8 spot prawns, peeled

¼ cup black trumpet mushrooms, cleaned and torn into small pieces

½ bunch green onion, thinly sliced

8 pea blooms

8 pea tendrils

6 nasturtium leaves

¼ cup wild sorrel

Malden salt to taste

Lemon wedge

To Finish 

Divide the consommé into two separate pots and bring to a simmer. Place the spot prawns in one pot and gently poach, about 4 minutes. Remove from the heat and set aside in a warm place. In a third pot, just cover the vegetables with water. Over medium heat, rewarm the vegetables. Set aside to keep warm.

In a medium sauté pan, heat a film of grapeseed oil until it reaches the smoking point. Season the halibut cheeks with kosher salt and place in the pan. Sear the cheeks until golden brown and nicely caramelized on one side, about 3 minutes. The cheeks should be cooked about 75% through. Using a spatula, flip the cheeks. Add cubed butter and thyme to the pan. Baste cheeks with melted butter until completely cooked through. Finish with a squeeze of lemon juice. Remove the cheeks from the pan and dab the excess oil with an absorbent towel.

Divide the vegetables among 4 bowls, add mushrooms and green onions. Top with the halibut and season with Malden salt. Garnish with the spot prawns and lettuces. Pour about ¼ cup of the consommé in each bowl and serve.