Fennel Seared Halibut Cheeks

A recipe for two of fennel seared halibut cheeks with black lentil frisee, red wine vinaigrette, samphire (sea beans), grilled baby squash, and Pernod butter sauce. The frisee is a particular type of lettuce.

Equipment

• Medium saucepan
• Small mixing bowls
• Measuring cups and spoons
• Knife and cutting board
• Large skillet
• Grill pan or outdoor grill
• Tongs
• Whisk
• Wooden spoon

Preparation and Cooking Times

• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 70 minutes

Ingredients

• For the Fennel Seared Halibut Cheeks:
  • 4 fresh halibut cheeks
  • 1 tablespoon fennel seeds, crushed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• For the Black Lentil Frisee:
  • 1/2 cup black lentils
  • 1 small shallot, finely chopped
  • 1 garlic clove, minced
  • 1 small bunch frisee, washed and torn into bite-sized pieces
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• For the Red Wine Vinaigrette:
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • Salt and pepper to taste
• For the Sea Beans:
  • 1/4 pound (115g) sea beans (Salicornia or samphire), trimmed
  • 1 tablespoon olive oil
  • Salt to taste
• For the Grilled Baby Squash:
  • 4 baby squash, halved
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• For the Pernod Butter Sauce:
  • 1/4 cup Pernod (anise-flavored liqueur)
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter, cold and cubed
  • Salt and pepper to taste

Preparation

1. Prepare the Black Lentil Frisee

1. Rinse the black lentils under cold water.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the lentils and cook for 20-25 minutes, until tender. Drain and set aside.
3. In the same saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and minced garlic, cooking until softened, about 3 minutes.
4. Add the cooked lentils to the saucepan and toss to combine. Season with salt and pepper to taste. Keep warm.

2. Prepare the Red Wine Vinaigrette

1. In a small mixing bowl, whisk together red wine vinegar and Dijon mustard.
2. Slowly add the olive oil while whisking continuously until the vinaigrette is emulsified. Season with salt and pepper to taste. Set aside.

3. Prepare the Grilled Baby Squash

1. Preheat the grill pan or outdoor grill to medium-high heat.
2. Toss the baby squash halves with 1 tablespoon of olive oil, salt, and pepper.
3. Grill the squash for 3-4 minutes on each side, until tender and slightly charred. Keep warm.

4. Prepare the Sea Beans

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the sea beans and sauté for 2-3 minutes, until tender but still crisp. Season with salt to taste. Keep warm.

5. Prepare the Pernod Butter Sauce

1. In a small saucepan, bring the Pernod to a simmer over medium heat. Reduce by half, about 3 minutes.
2. Add the heavy cream and simmer for another 2 minutes.
3. Reduce the heat to low and whisk in the cold butter, one cube at a time, until the sauce is smooth and emulsified. Season with salt and pepper to taste. Keep warm.

6. Prepare the Fennel Seared Halibut Cheeks

1. Pat the halibut cheeks dry with paper towels. Season with salt, pepper, and crushed fennel seeds.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
3. Sear the halibut cheeks for 2-3 minutes on each side, until golden brown and cooked through. Remove from heat and let rest for a minute.

7. Assemble the Dish

1. Toss the frisee with the black lentils and a tablespoon of the red wine vinaigrette. Divide the mixture between two plates.
2. Arrange the grilled baby squash and sautéed sea beans around the lentil frisee.
3. Place two halibut cheeks on each plate.
4. Drizzle the Pernod butter sauce over the halibut cheeks.
5. Serve immediately with the remaining red wine vinaigrette on the side.