Recipe: Halibut cheeks, pan-roasted with prawns and aioli

The Dirty Apron is a place for amateur cooks — as well as professionals — to unleash their inner chef through intimate and interactive cooking classes.

Anyone who wants to step up their cooking game can get a hands-on lesson from former Chambar Sous-Chef David Robertson and his wife Sara.

Robertson gives specific advice that draws on his years of cooking experience. When Sheryl MacKay paid a visit to The Dirty Apron, she and the rest of the students learned all about cooking halibut cheeks.

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"Halibut cheeks come in all shapes and sizes, so when you order them, try and get them when they're fresh," said Robertson. "I think if you went to a fishmonger here in Vancouver, a lot of times they'll be sold frozen … they can go very, very quickly, especially if they're fresh."

Robertson shared his recipe for halibut cheeks with North by Northwest.

Pan-roasted halibut cheeks with citrus olive oil-poached prawns and saffron aioli

Saffron aioli

• Pinch of saffron threads
• 1 tsp hot water
• ½ cup mayonnaise
• 1 garlic clove, minced
• ½ Tbsp Dijon mustard
• Juice of ¼ lemon
• ½ tsp tomato paste

Put the saffron threads in a small cup, add the hot water and allow to stand for five minutes. Place the saffron, water and remaining ingredients in a small bowl and whisk until smooth. Season to taste with salt and pepper. Will keep refrigerated in an airtight container for up to one week.

Citrus olive oil-poached prawns

• 2 cups extra-virgin olive oil
• Juice and zest of 1 lemon
• Juice and zest of 1 lime
• Juice and zest of 1 orange
• 2 garlic cloves, minced
• 12 16/20 prawns, shelled and deveined
• Fleur de sel
• Black pepper

Combine the olive oil, juice and zest from the lemon, lime and orange, and the garlic in a large saucepan. Heat the mixture slowly over medium heat to 135°F. (Use a deep-fat thermometer to measure the temperature.)

Season the prawns with fleur de sel and black pepper, add them to the citrus olive oil and poach until just cooked through, three to four minutes or until the prawns turn pink. Using a slotted spoon, transfer the prawns to a bowl and cover with plastic wrap. Discard the poaching liquid.

Pan-roasted halibut cheeks

• 4 portions halibut cheeks, each 3 oz
• 1 Tbsp ground fennel seeds
• 1 Tbsp ground coriander seeds
• ½ cup all-purpose flour
• 2 Tbsp vegetable oil
• ⅓ cup white wine
• Juice of 1 lemon
• ¼ cup unsalted butter, cut into cubes
• 2 Tbsp finely chopped Italian flat-leaf parsley

Preheat the oven to 180°F. Season the halibut cheeks on both sides with the fennel seeds, coriander seeds, salt and white pepper. Place the flour in a shallow dish. Dredge the halibut cheeks in the flour — shaking off any excess — and set aside on a large plate. Place a sauté pan on high heat and lightly coat it with the vegetable oil. Add the halibut cheeks and cook until browned on one side, about 2 minutes. Turn the halibut cheeks over and cook for another 2 minutes, until golden. Transfer the halibut cheeks to a large plate and place in the oven to keep warm.

Place a second sauté pan over medium heat, then add the white wine and lemon juice. Bring the mixture to a boil and reduce by half, two to three minutes. Whisk in the butter, a few cubes at a time, until emulsified. Add the parsley.

To assemble, arrange a spoonful of aioli in the middle of each plate. Cover with halibut cheeks and lean the prawns against them. Spoon some of the lemon butter sauce over the fish. Serve immediately.

Chef's notes: for best results, be careful not to overheat the olive oil. To avoid overcooking the halibut cheeks, remember that they will cook quite quickly.

To hear the full story, click on the audio labelled: Chef David Robertson's recipe for halibut cheeks