Dinner

Pan-Roasted Halibut Cheeks with Smoked Paprika Beurre Blanc & Roasted Cauliflower Purée

Name: Pan-Roasted Halibut Cheeks with Smoked Paprika Beurre Blanc & Roasted Cauliflower Purée
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 1 pound halibut cheeks (or substitute halibut fillet, cut into 2 portions); fine sea salt and white pepper; 1 tablespoon olive oil; 2 tablespoons unsalted butter for basting; 1 head cauliflower, cut into florets (about 1 pound); 2 tablespoons olive oil for roasting; ¼ teaspoon freshly grated nutmeg; 2 tablespoons unsalted butter; ⅓ cup whole milk, warmed; fine sea salt and white pepper; 3 tablespoons unsalted butter, cold, cubed (for beurre blanc); 2 tablespoons dry white wine; 1 tablespoon white wine vinegar; 1 shallot, very finely minced; 1 teaspoon smoked paprika; pinch of cayenne pepper; fleur de sel for finishing; 1 tablespoon fresh chives, finely chopped

Succulent halibut cheeks—the most tender cut of the fish—seared until golden, finished with clarified brown butter and a silky smoked paprika beurre blanc. Served over a luxurious roasted cauliflower purée infused with nutmeg. A dinner that marries elegance with surprising earthiness.

867calper serving 50gprotein 19gcarbs 66gfat 20min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this