Halibut Cheeks in Miso Broth
AuthorMabDifficultyBeginnerMake the mash by bringing a pot of water to boil on the stove and adding to it the chopped potatoes, cook until the potatoes can be easily pierced with a fork.
Remove from heat, drain, add some butter, orange, and mash until desired consistency.
In a small pot make the sauce by combining orange juice, garlic, ginger, vinegar, miso and 1 tbsp butter together until warmed completely through - do not boil.
Heat a large frying pan over medium high heat with enough oil to coat the bottom of the pan liberally salt and pepper the salmon then starting skin side on the pan cook on each side for 3-4 minutes.
Ingredients
Directions
Make the mash by bringing a pot of water to boil on the stove and adding to it the chopped potatoes, cook until the potatoes can be easily pierced with a fork.
Remove from heat, drain, add some butter, orange, and mash until desired consistency.
In a small pot make the sauce by combining orange juice, garlic, ginger, vinegar, miso and 1 tbsp butter together until warmed completely through - do not boil.
Heat a large frying pan over medium high heat with enough oil to coat the bottom of the pan liberally salt and pepper the salmon then starting skin side on the pan cook on each side for 3-4 minutes.