Tojo’s Wild Pacific Halibut Cheeks
with FALL VEGETABLES and GRATED DAIKON SAUCE
¼ cup - fine grated daikon radish
1 ½ Tbsp - soy sauce
1 ½ Tbsp - lemon juice
½ Tbsp - mirin
Soy Garlic Sauce
¼ cup - soy sauce
¼ cup - mirin
1 Tbsp - finely minced garlic,
1 ½ Tbsp - butter, melted
4 - large, fresh Wild Pacific Halibut cheeks
salt and pepper
¼ cup - all-purpose flour
2 - egg whites, slightly beaten
½ cup - Panko breadcrumbs
¼ cup - vegetable oil + 2 Tbsp
2 Tbsp - butter
2 - cloves garlic, finely minced
½ lb - chanterelle mushrooms, cleaned and sliced in half lengthwise
1/3 lb - green beans, trimmed & blanched
1 - medium carrot, peeled, sliced into ovals and blanched
4 - medium yellow beets, baked, peeled and cut into small wedges
baby arugula, chives or other greens for garnish
Prepare daikon topping and soy garlic sauce by mixing together ingredients in small bowls and set aside.
Lightly season halibut cheeks with salt and pepper.
Lightly coat halibut cheeks with flour, then dip in egg white. Cover with panko breadcrumbs.
Heat ¼ cup oil in non-stick skillet on medium heat. When hot, carefully add breaded halibut cheeks. Turn over after 3 minutes, the first side should be golden brown. Cook on the other side for another 3 minutes until golden brown.
Heat rest of oil in another sauté pan on medium heat, add butter and garlic. Sauté mushrooms for 2-3 minutes, seasoning lightly with salt and pepper. Add green beans, carrots and beets. Cook for another 3 minutes.
Equally divide vegetables artistically onto four plates, then place one halibut cheek on top of each.
Spread daikon topping over each halibut cheek.
Drizzle plate with sauce and garnish with greens.