Tag: halibut cheeks

Poached Halibut Cheeks with Julia Child’s Beurre Blanc and Ikura

Poached Halibut Cheeks with Julia Child’s Beurre BlancPoached Halibut Cheeks
Julia Child’s Beurre Blanc
Ikura & Chives
And
Julia Child Floribunda Roses

Celebrating Julia Child’s birthday has become a cherished tradition here on Taste With The Eyes. Each August, I return to her recipes, her stories, and her extraordinary influence on American cooking—and this year is no exception.

For Julia’s birthday, I’m serving tender poached halibut cheeks with her classic beurre blanc, finished with jewel-like salmon roe and fresh chives. Simple, elegant, and very much in the spirit of Julia: start with wonderful ingredients and treat them well. And as she famously said, “With enough butter, anything is good.”

Poached Halibut Cheeks with Julia Child’s Beurre Blanc and Ikura

ANNUAL JULIA CHILD BIRTHDAY TRIBUTES

2025

Julia Child’s Escargots à la Bourguignonne at a Parisian Bistrot (here)

2024

A Ladies Birthday Luncheon in Paris and Julia’s Coquilles St. Jacques Recipe (here)

2023

Chicken Liver Pâté at a Birthday Luncheon with Jacques Pépin (here)

2022

Julia and Jacques Prepare Gravlax Together (here)

2021

Julia’s Cambridge Kitchen and Recipe for Vichyssoise (here)

2020

Julia’s Upside-Down Martini (here)

 

Julia’s First Meal in France and Her Famous Recipe for Sole Meunière (here)

 

Figs and Sabayon à la Julia Child (here)

Poached Halibut Cheeks
With Julia Child’s Beurre Blanc
Recipe

Continue reading “Poached Halibut Cheeks with Julia Child’s Beurre Blanc and Ikura”

Pan-Seared Halibut Cheeks, Lemony Quinoa with Garbanzos

Pan-Seared Halibut Cheeks, Lemony Quinoa with GarbanzosPan-Seared Halibut Cheeks
Lemony Quinoa with Garbanzos

When it comes to a special ingredient like halibut cheeks, it’s best to keep the recipe simple and let the product shine.

Halibut cheeks are a prized cut of the fish, often considered the most tender and flavorful part. They come from the small, rounded muscle beneath each eye of the halibut—an area the fish uses to move its jaw. Because halibut are large, flat-bodied fish, their cheeks are more substantial than most, yielding thick, scallop-like medallions that are especially sought after by chefs and seafood lovers.

The texture of halibut cheeks is one of their most appealing qualities. They’re firm yet tender, with a natural flake that’s finer and more delicate than the fillet. They have a slightly sweet, mild flavor—clean and refined, but with more succulence than the rest of the fish. Some compare them to scallops for their texture and sweetness, but halibut cheeks have a character all their own.

Cooking halibut cheeks is simple, and best when techniques highlight their delicacy. A quick pan-sear in butter and olive oil with a splash of lemon is all they need. Halibut cheeks are a treat that rewards minimalism and careful preparation.

Pan-Seared Halibut Cheeks Recipe

Continue reading “Pan-Seared Halibut Cheeks, Lemony Quinoa with Garbanzos”