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Halibut Cheek | Farro | Maitake

Halibut-Cheek.jpg

While visiting Pike Place Market in Seattle and being overwhelmed by the abundance of fresh fish, we happened upon a cut that was new to us - Halibut Cheek. Naturally boneless, they are roughly the size of large scallops, with a meatier texture than the normally flakey halibut filets. The meatier texture of the cheek lends it to be cooked in a variety of ways - we decided to treat it like a steak by pan searing it and finishing off with an herb-butter basting.

Serves 2

Ingredients

For The Halibut

1 Pound, Halibut Cheek If cheek not available, filet of Halibut or any white fish will substitute nicely

Salt, To Taste

Canola Oil

1 Tablespoon Butter

1 Sprig Each of Rosemary + Thyme 

For The Farro

1 Cup, Bluebird Grain Farms Split Emmer Farro

3 Cups, Water

1 Bunch, Kale

1 Bunch, Chard

Salt + Pepper, To Taste

For The Mushrooms

1 Bunch Maitake Mushrooms, Separated 

1 Tablespoon, Baba's Cooking School Lala Sauce

2 Cloves Garlic, Sliced Thin

Canola Oil

For The Tomatoes

10 Cherry Tomatoes

1 Tablespoon, Olive Oil

Salt, To Taste

 

Directions

Set oven to broil, high

For The Farro

*The farro will take the longest, start this first.

  1. Combine farro and water in a medium pan and bring to a simmer.
  2. Cover the pot and allow to steam for 20-30 minutes.
  3. Check the farro after 15 minutes. Add additional water if necessary.
  4. Season with salt and pepper.
  5. While the farro is steaming, clean and blanch the kale and chard. Set aside.

For The Halibut

  1. Season the Halibut with salt.
  2. Heat a sauté pan over high heat + coat with canola oil.
  3. When oil is shimmering, reduce heat to medium, medium-high and sear the cheek on each side, flipping when the meat detaches from the pan naturally. 3-5 minutes per side.
  4. When the halibut is 3/4 of the way cooked, add butter and herbs to the pan.
  5. Baste the Halibut in the melted herb butter.
  6. Remove Halibut from the pan and allow to rest.

For The Mushrooms

  1. Heat a medium sauté pan over high heat. Coat with canola oil.
  2. When oil begins to shimmer, add the mushrooms.
  3. Sauté until the mushrooms begin to caramelize and start to crisp. 5-7 minutes.
  4. Add the garlic + sauté until aromatic. About 1 minute.
  5. Set aside.  

For The Tomatoes

  1. Spread tomatoes on a baking sheet.
  2. Coat with olive oil and salt.
  3. Place tomatoes in broiler, until blistered. 2-3 minutes.
  4. Remove from oven.

Plating

  1. When farro is done cooking, combine with chard and kale. 
  2. Divide the farro between two plates.
  3. Slice Halibut into two pieces and place atop the farro.
  4. Add tomatoes and mushrooms to the plate.
  5. Enjoy!