Sunday, April 14, 2013

cooking: poached halibut cheeks in a rosemary thyme cream with spring vegetables

kyler had spring break last week and since the family was recovering from a cold, 
i decided to make a hot lunch. 
i figured it would give us an energy boost which is what all of us really needed.
kyler and i went to the grocery store and scored some halibut cheeks. having only heard about them from craig, i decided to poach them in an herb infused cream and serve them with some spring vegetables.
cooking poached halibut cheeks in a rosemary thyme cream sauce with spring vegetables radish peas and fingerling potatoes
to begin poaching the cheeks, pour one pint of heavy cream into a medium saucepan. season your cream with rosemary, thyme and salt and pepper. i wish i would have had fresh herbs but i had to use dried. once the cream is boiling reduce the heat to a medium low heat. add the halibut cheeks into the cream and let simmer until the fish is flaky.
cooking poached halibut cheeks in a rosemary thyme cream sauce with spring vegetables radish peas and fingerling potatoes
 as the cheeks are poaching, prepare your spring vegs. take some fingerling potatoes and microwave them for 5 minutes. once done in the miker, cut them in half and brown them in a pan with olive oil. don't forget to season them with some salt and pepper. set aside once browned.
cooking poached halibut cheeks in a rosemary thyme cream sauce with spring vegetables radish peas and fingerling potatoes
in the same pan take radishes cut in half and sautee them as well. once almost done add some frozen peas. once the peas are cooked through. set the radishes and peas aside for plating.
cooking poached halibut cheeks in a rosemary thyme cream sauce with spring vegetables radish peas and fingerling potatoes
  plate your dish by ladeling some of the cream into the bottom of a shallow bowl. arrange your spring vegetables and place your cheeks on top of them.
cooking poached halibut cheeks in a rosemary thyme cream sauce with spring vegetables radish peas and fingerling potatoes
 the heavy cream was a wonderful treatment to the fish which is both light in flavor yet dense in texture. the spring vegetables were a great addition to the fish and added some much needed color to the dish.
cooking poached halibut cheeks in a rosemary thyme cream sauce with spring vegetables radish peas and fingerling potatoes
 the kids were starving and stalking their plates as i was taking some final photos. 
the kids gobbled up their extravagant lunch and then ran off to continue playing.
lunch was a success!



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