Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
Yield: serves 6
- 6 (4–6-oz.) halibut cheeks or 1/2"-thick skinless halibut filets
- Salt and freshly ground black pepper
- 6 butter
- 18 baby leeks (or 3 medium leeks halved lengthwise), white and pale green parts only, trimmed, sliced on the bias into 1/2"-thick pieces, washed, and drained
- 1 lb. fresh peas, shelled, or 3/4 cup frozen peas
- 1 1⁄2 cups Chicken Stock or Fish Stock
- 1 recipe Fines-Herbes Gnocchi, cooked
- Season fish to taste with salt and pepper and set aside. Heat a large heavy skillet over medium-high heat, add 2 tbsp. of the butter, and cook until foaming subsides and butter begins to brown. Add half the fish and cook, turning once, until golden brown on both sides, about 2 minutes per side. Transfer fish to a large warm plate, loosely cover with foil, and set aside. Pour off fat from skillet and repeat process with another 2 tbsp. butter and the remaining fish. Pour off fat from skillet and return skillet to medium-high heat.
- Heat remaining butter in skillet until just beginning to brown. Add leeks and sauté, stirring often, until slightly softened, about 2 minutes. Add peas and cook for 1 minute. Add stock and boil until vegetables are tender and stock thickens slightly, 3-5 minutes. Season to taste with salt and pepper. Add gnocchi and cook, gently stirring and basting pasta with the pan juices, until hot, 2-3 minutes.
- Divide gnocchi and vegetables between 6 warm wide bowls. Add fish to each bowl, then spoon pan juices on top.