Wild Pacific Halibut Cheek Sliders With The Preservatory – Salted Lemon & Nori Preserves

By: Lee Murphy, The Preservatory

Chef’s Note:
Perfect entertaining fare! Salted Lemon & Nori Air-fried Wild Pacific Halibut Cheek Sliders with a Yuzu Remoulade – decadent and delicious!

 

MARINADE

  • 3 Tbsp - The Preservatory - Salted Lemon & Nori preserves

  • 3 Tbsp - maple syrup

  • 2 Tbsp - yuzu juice (or lemon juice)

  • 2 Tbsp - soya sauce

  • 1 Tbsp - olive oil

  • 1 tsp - Togarashi

  • 1” knob – ginger, grated

  • ½ tsp - salt

    Whisk marinade ingredients in small bowl.

WILD PACIFIC HALIBUT

  • 1 ½ lb - Wild Pacific Halibut cheeks (about 8 cheeks)

  • 1 cup – panko

  1. Let wild Pacific halibut cheeks sit in marinade for not more then 15 minutes or they will cook without you.

  2. Coat cheeks with panko and spray lightly with olive oil. 

  3. Air fry at 390° for 8 to 10 minutes – flip after 4 minutes – until golden OR sauté with 1 Tbsp olive oil + 1 tsp butter for 2 to 4 minutes per side.

REMOULADE

  • 3 Tbsp - plain Greek yogurt

  • 2 Tbsp - yuzu mayo – or plain with 1 tsp lemon juice

  • 1 tsp - The Preservatory - Salted Lemon & Nori preserves

  • ½ tsp - Togarashi

  • ½ - shallot, minced

  • pinch of salt to taste 

    Whisk all ingredients to combine.

 

ASSEMBLY

  • 8 - Brioche slider buns, lightly toasted

  • cilantro, chopped

  • 1 cup - shredded purple cabbage, tossed with pinch of salt, sugar and 1 tsp lemon juice

  • Nori sheets – cut to fit onto a bun, if large

  1. Lightly toast slider buns, spread edge to edge with remoulade.

  2. Assemble sliders with one piece of nori, fried wild Pacific halibut cheek, cabbage, and cilantro – enjoy!

Makes 8 sliders.

Recipe copyright ©2022 by The Preservatory. All rights reserved. Featured with permission.

December 2022

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

Design