Halibut Cheeks with Spring Succotash and VerJus Butter Sauce
Serves 4
4
6-ounce portions of Halibut cheeks (or filets)
4 ears fresh corn
1 pint cherry tomatoes, cut in half
8 ounces sugar snap peas
6 ounces applewood smoked bacon
1 teaspoon ground fresh garlic
1 large shallot - julienned
1/2 bunch flag leaf parsley, chiffonaded
salt & pepper to taste
4 tbspns olive oil
For the Sauce
1/2
bottle of Terra Sonoma VerJus (375ml bottle)
2 large shallots - julienned
1 sprig fresh thyme
8 ounces unsalted sweet cream butter
Preheat oven to 400 degrees. Loosen the husks on the ears of corn and place on a baking sheet. Roast in preheated oven for 10-15 minutes or until they take on a little color. Cool completely. Cut corn off the cobs and set aside.
Lower the oven to 350 degrees. Slice the bacon into 1/4 inch wide strips, place on a baking pan and render in the oven. Drain off fat.
In oven proof saute pan, heat half of the olive oil over medium heat.Season the halibut cheeks with salt and ground black pepper. Add to hot pan and sear cheeks on both sides. They should color slightly. Place in a 35- degree oven and cook cheeks through. Internal temperature should be 150 degrees.
In separate sauce pan, heat remaining olive oil over medium high heat. Add bacon, corn cut from the cob, cherry tomatoes, sugar snap peas, garlic and shallot. Sauce quickly, just to heat through the vegetables. Season with salt and ground black pepper to taste and add chiffonade of parsley.
To make sauce
Pour verjus into a nonreactive sauce pan. Add shallots and thyme sprigs. Reduce the liquid over medium heat down to a syrup of 3 tablespoons. Over very low heat, whisk in cold butter in small amounts to make an emulisified butter sauce. Season with salt to taste. The sauce can be made ahead and kept warm in a water bath.
John Ash comments: "The whole dish can be prepared and cooked in less than 25 minutes and can be made with any mild, meaty white fish such as seas bass, grouper, or even scallops."
Serve with Steamed Rice and lots of chopped cilantro.
Recipe
compliments of
John Ash & the Press Democrat
April 27, 2005 Food & Wine Section by Diane Peterson
