Slow-poached Pacific Halibut Cheek, Cauliflower Remoulade, Turnip, Sweet Potato, Sunchoke, Garlic, Red & Purple Fingerling & Yellow Beet Chips, Piment D'Argent Fontaine
These Halibut cheeks came from a fish which was caught with a rod and reel by a fisherman on board the fishing vessel F/V Kristina in the Pacific waters of Alaska. So if they ever happen to come by this post this is a big shout-out to them. I lightly covered the cheeks with salt and let them marinate in the fridge for about 2 hours. I removed them and rinsed them. I slow-poached them in butter for roughly 12 minutes til they were cooked through. I removed and drained them on paper towels before dusting them with the ground chili powder.
The whole peppers had been hung and air dried when I bought them. I dried them further in a very low oven with the door partially opened which drew out more of their flavor and aroma. Once cooled I ran them through a spice grinder to pulverize them into a powder.
To make the cauliflower remoulade I started out by oven roasted some cheddar cauliflower. I cut it into small pieces and combined it with oil, salt, saffron, whole eggs and crushed garlic. I mixed it with a stick blender to make a mayonnaise. To finish it I folded in chopped shallot and pickled purple cauliflower.
The root vegetables were all sliced thinly with a mandolin. They were all fried in individual batches and lightly seasoned with salt.
Sustainable Alaskan Halibut Cheeks - Otolith Seafood, Caught aboard the F/V Kristina
Organic Cheddar and Purple Cauliflower - Culton Organics
Organic Garlic - Culton Organics
Organic Beaurogard Sweet Potato - Culton Organics
Organic Jerusalem Artichoke (Sunchoke) - Culton Organics
Organic Red and Purple Fingerling Potatoes - Happy Cat Farm
Organic Yellow Beets - Weaver's Way Farm
Organic "Piment D'Argent Fontaine" - Culton Organics