Pan Seared Halibut Cheeks
|Halibut cheeks||32 Ounce (4 Large, 8 Ounce Each Or Smaller Ones To Total Pound)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Chervil sprig||1 (For Garnish)|
|For chervil beurre blanc|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Shallots||2 , minced|
|Garlic||1 Clove (5 gm), minced|
|Unsalted butter||1 Cup (16 tbs), chilled, cut in small pieces|
|Lemon||1 , grated zest and juice|
|Chervil leaves||1⁄3 Cup (5.33 tbs), rinsed, dried and coarsely chopped|
|Freshly ground black pepper||To Taste|
FOR THE BEURRE BLANC, combine the wine, shallots, and garlic in a small saucepan.
Bring to a boil and boil until reduced by about half, 3 to 4 minutes.
Remove the pan from the heat and whisk in the cold butter, a piece at a time, until all the butter is incorporated and the sauce has a creamy consistency.
Stir in the lemon zest, lemon juice, and chervil, with salt and pepper to taste.
Set aside in a warm spot, or over a pan of barely simmering water, until ready to use; do not let the sauce boil or it will separate.
SEASON THE HALIBUT cheeks with salt and pepper.
Lightly coat them with flour, patting to remove excess.
Heat the butter and olive oil together in a large, heavy skillet over medium-high heat.
Add the halibut cheeks and cook until nicely browned, about 3 minutes on each side for medium, 4 to 5 minutes per side for fully cooked.
SPOON SOME of the beurre blanc onto 4 individual plates.
Divide the halibut cheeks among the plates, setting them on the sauce.
Garnish with the chervil sprigs and serve immediately.