Cream-Poached Halibut Cheeks with Spring Vegetable Medley

Cream-Poached Halibut Cheeks with Spring Vegetable Medley
Arthur Bovino


  • 12  fava beans, shelled
  • 12  spring peas, shelled
  • fiddleheads
  • 1/4  stick butter
  • 1/2  shallot, minced
  • 1/4 stalk  baby garlic, minced
  • 1/2  jalapeño, minced
  • morel mushrooms, one sliced thinly
  • cherry or grape tomatoes, halved
  • 2 cups  cream
  • 1/4 cup  fish stock (optional)
  • 1 teaspoon  sherry
  • 1 pound  halibut cheeks
  •   Salt and pepper
  • 2 stalks  asparagus, shaved thinly with a mandoline
  •   chives

Spring fever. Months of waiting and then suddenly... ramps, baby garlic, asparagus, fiddleheads, fava beans, spring peas! Beautiful vegetables burst onto the scene. It's all you can do to refrain from throwing them all together in one dish. So why hold back? This preparation uses a little bit of everything showing up at the farmers market, slicing the vegetables all very thinly and then reserving some and cooking the rest for varied texture and flavor. Light, indulgent, crunchy, and celebratory, this recipe for cream-poached halibut cheeks with spring vegetable medley may not be healthy, but it makes for a nice starter.

Check out more Healthy and Hearty Halibut Recipes.


Get a pot of water boiling and set up an ice bath. Shell the favas and peas and reserve separately. Clean fiddleheads and reserve. When the water is rolling add salt until it's briny. Reserve a half portion of the peas and then separately parboil the favas, peas, and fiddleheads for about 30 seconds, and then shock in the bath. Remove the outer membrane of the favas.

Set your pan on a low flame and melt the butter. Add the minced shallots, baby garlic, and jalapeño. Add 4 morels and sauté. Halve the tomatoes, tossing half in the pan, reserving the rest. Add the cream, stock, if using, and sherry. Simmer, then remove to a small pot.

Season the halibut cheeks with salt and pepper and add to the cream. Turn up to a high simmer and cover. Cook for about 6-8 minutes. Meanwhile, slice the favas and fiddleheads in half.

Adjust the seasoning of the cream sauce, then ladle in a bowl. Place the cheeks in the center. Being conscious of portioning the tomatoes and morels in the sauce, toss the reserved halved favas, peas, fiddleheads, tomatoes, thinly sliced asparagus, and morels on top of and around the cheeks. Ladle with sauce and chives.


Calories per serving:

1,190 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Tree Nut Free, Soy Free, Shellfish Free, No Oil Added

Daily value:



  • Fat 206g 317%
  • Carbs 36g 12%
  • Saturated 126g 628%
  • Fiber 6g 23%
  • Trans 1g
  • Sugars 20g
  • Monounsaturated 59g
  • Polyunsaturated 9g
  • Protein 104g 207%
  • Cholesterol 935mg 312%
  • Sodium 520mg 22%
  • Calcium 453mg 45%
  • Magnesium 216mg 54%
  • Potassium 3,506mg 100%
  • Iron 12mg 64%
  • Zinc 5mg 36%
  • Phosphorus 1,669mg 238%
  • Vitamin A 2,492µg 277%
  • Vitamin C 60mg 100%
  • Thiamin (B1) 1mg 34%
  • Riboflavin (B2) 1mg 64%
  • Niacin (B3) 37mg 187%
  • Vitamin B6 3mg 149%
  • Folic Acid (B9) 126µg 31%
  • Vitamin B12 6µg 98%
  • Vitamin D 28µg 7%
  • Vitamin E 10mg 49%
  • Vitamin K 44µg 55%
Have a question about nutritional data? Let us know.
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