Parmesan Breaded Halibut Cheeks with Rosemary White Bean Soup. Serves 4
Here is a favourite I do for my wife and kids. It looks really fancy but only takes about 30 minutes from prep to table. You don’t have to be exact with the measurements.
Cheeks
Halibut Cheeks (4-6 ounces per person)
1 or 2 eggs beaten
Flour seasoned with salt & pepper
Paprika
Fine bread crumbs
Grated parmesan cheese
Oil for frying.
White Bean Soup
2 cans of Cannellini Beans (depending on how many people)
2 chopped tomatoes
½ onion chopped
1 clove garlic – chopped
1 sprig of Rosemary
1 – 2 cups of chicken stock
¼ - ½ cup of white wine.
Salt & Pepper
Put enough seasoned flour on a plate to coat the cheeks.
Place beaten eggs in a bowel
Mix parmesan cheese with bread crumbs (I use a ratio of 2 parts breadcrumbs to 1 part cheese).
Dredge cheeks in flour, then dip in eggs and roll in bread crumb mixture, then sprinkle a little paprika on them and set aside.
Next prepare the soup.
Rinse beans in cold water and drain.
Sweat onions in a frying pan, then add chopped tomatoes and garlic – cook a couple of minutes taking care not to burn the garlic.
Add beans, then white wine and cook off the alcohol
Add chicken stock, bring to a boil and simmer a few minutes to blend flavours.
Add rosemary and season with salt and pepper.
Keep warm until ready to serve.
In a medium hot frying pan, add oil and wait until hot.
Fry cheeks a few at a time (about 2 minutes per side) and keep warm in the oven.
To serve:
Ladle soup into shallow soup bowels making a mound of beans in the middle so you can place the fish on them.
Put a few cheeks on top of the beans, garnish with parsley is desired and serve.
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Topic: Halibut Recipes ? (Read 23741 times)