Cream-Poached Halibut Cheeks with Spring Vegetable Medley

Cream-Poached Halibut Cheeks with Spring Vegetable Medley
Arthur Bovino

Ingredients

  • 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.

Directions

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.

Nutrition

Calories per serving:

1,190 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Tree Nut Free, Soy Free, Shellfish Free

Daily value:

60%

Servings:

2
  • Fat 103g 159%
  • Carbs 18g 6%
  • Saturated 63g 314%
  • Fiber 3g 12%
  • Trans 0g
  • Sugars 10g
  • Monounsaturated 30g
  • Polyunsaturated 5g
  • Protein 52g 104%
  • Cholesterol 468mg 156%
  • Sodium 260mg 11%
  • Calcium 227mg 23%
  • Magnesium 108mg 27%
  • Potassium 1,753mg 50%
  • Iron 6mg 32%
  • Zinc 3mg 18%
  • Phosphorus 835mg 119%
  • Vitamin A 1,246µg 138%
  • Vitamin C 30mg 50%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 1mg 32%
  • Niacin (B3) 19mg 94%
  • Vitamin B6 1mg 74%
  • Folic Acid (B9) 63µg 16%
  • Vitamin B12 3µg 49%
  • Vitamin D 14µg 4%
  • Vitamin E 5mg 24%
  • Vitamin K 22µg 28%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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