Halibut Cheeks & Butternut Squash Puree

 
                                  

Pair With

Nº 19

Chardonnay

Ingredients

3 pieces of Halibut cheeks or scallops

1 butternut squash

3 Tbsp. of heavy cream

2 Tbsp. butter

5 sage leaves

3 ounces of chopped bacon

 

Directions

Preheat oven to 350F.

For the Butternut Squash: cut the butternut squash in half and rub with olive oil, salt and pepper. Wrap with foil and roast for 30-45min in a 350F oven. Remove the foil and scoop out the seeds. Scoop the meat of the butternut squash out and place in a processor. Add a splash of cream and 2 T butter. Blend well and season to taste. Set aside. 

For the Bacon and Sage: place the diced bacon into a sauté pan with 1T butter. Cook on low heat until the bacon starts to brown, add the sage leafs and cook until both are crispy. Heat a nonstick pan and add the cheeks to the pan. Season with salt and pepper and cook until medium, about 1-2 minutes on each side, set aside. 

To plate: place the butternut squash on the plate and the cheeks on top, spoon the bacon and brown sage over the dish and garnish with parsley and pea shoots.