Halibut Cheeks with Tomato Buerre Blanc

Recipe Courtesy of Chef Wayne Sych, Joe Fortes Seafood & Chop House

2 tbsp vegetable oil

1½ lbs Halibut cheeks

½ cup cup seeded chopped plum tomato

1 cup white wine

1 cup heavy cream (whipping cream)

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½ lbs unsalted butter, cubed, room temperature

1 shallot, minced

3 tbsp leeks, white part only, sliced

2 tbsp chopped parsley

1 tbsp fresh lemon juice

Salt & pepper to season

Heat vegetable oil in non stick pan until hot. Season halibut cheeks with salt and pepper, place in hot pan and sear 1-2 minutes per side until medium and golden brown. Remove cheeks from pan and set aside. Add leeks, shallots, tomatoes and white wine to the pan, reduce by half, add cream and reduce by half again. Remove from heat and whisk in butter one cube at a time until all the butter is incorporated. Add Parsley and fresh lemon juice, season with salt. Place halibut cheeks on a warm platter spoon sauce over top.