Halibut Cheeks with Peas, Onions & Pastrami | Taste of Nova Scotia

Ingredients

• 3 – 4 Pieces halibut cheek
• 5 tbsp Olive oil
• 1 Clove minced garlic
• 5 Pieces pearl onion
• 1 Shallot, halved
• 1 Sprig dill
• 1/2 Leek heart
• 4 Half pieces dried cherry tomato
• 3 Leaves mint (chiffonade)
• 150 g Pastrami
• 150 g Fresh peas
• 1/6 Kohlrabi, shaved thin and julienned
• 1 tsp Dijon mustard (grainy or dijon)
• 120 ml Pastrami stock (chicken or fish stock will do)
• 80 g Butter, fine dice
• Pickled onion, to garnish