Halibut C h eeks wit h P eas , O nions & P astrami SERVES 2 3 - 4 pieces halibut cheek 5 tbsp olive oil 1 clove minced garlic 5 pieces pearl onion 1 shallot, halved 1 sprig dill 1/2 leek heart 4 half pieces dried cherry tomato 3 leaves mint (chiffonade) 150 g pastrami 150 g fresh peas 1/6 kohlrabi, shaved thin and julienned 1 tsp Dijon mustard (grainy or Dijon) 120 ml pastrami stock (chicken or fish stock will do) 80 g butter, fine dice GARNISH Pickled onion
Oak Island Resort & Conference Centre
oakislandresort.ca 36 Treasure Dr., Western Shore
1. Heat a cast iron pan to medium - high heat. 2. Place oil into pan and wait until it reaches temperature. Pat fish cheeks dry and season with salt. Once oil is hot, add cheeks to pan and sear for 2 - 3 minutes or until golden. Flip over and repeat. 3. Place seared fish cheeks onto a paper lined plate, turn the temperature of your pan to low. Add shallot, and pearl onions to pan and cook till slightly golden. 4. Add minced garlic, mint, dill and pastrami - stir with wooden spoon and sauté for 1 minute.
5. Add pastrami stock and butter, use your wooden spoon to get golden bits off the bottom of the pan. Simmer for 1 minute. 6. Add dried cherry tomatoes, kohlrabi, tsp of mustard, mint and fish cheeks. Continue to simmer for another minute or until the kohlrabi is slightly tender. Taste, season, and serve.
