Dinner
Pan-Seared Halibut Cheek with Charred Corn Purée, Brown Butter Beurre Blanc & Fried Sage
A delicate halibut cheek (the most tender cut of the fish), seared until the exterior is golden and flesh flakes like butter, served over a velvety charred corn purée. The plate is finished with a brown butter beurre blanc studded with fried sage leaves, roasted fingerling potatoes, and a sprinkle of crispy sage oil. Understated, elegant, restaurant-perfect.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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