Halibut Cheeks
We’ve all become accustomed to seeing veal cheeks on restaurant menus – they are the new cut of meat that chefs love to braise. Yet few people are as familiar with halibut cheeks. And for now, that may be a good thing because that means there are more for me…
Halibut cheeks are exactly that – the cheeks of halibut, that big ocean fish otherwise known as “the hippo of the sea”. A firm white fleshed variety, halibut is a personal favourite that I particularly like roasted or cooked in sauces with Mediterranean seasonings like tomatoes and pine nuts. But halibut cheeks are actually quite tender, soft pieces that need to be treated with care and a light exposure to heat. About the size of big scallops, they should be cooked in the exact same way – pan seared just enough to give them a golden crust on the exterior, without compromising the meltingly soft interior. Finish with a little bit of fleur de sel and a drizzle of lemon juice and olive oil and you are set for a very tasty meal.
These are seasonal and they’ve just started to make their way to the market. I find mine at the Poissonnerie Atwater.
NSpielmann
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