Halibut w/ Curry, Romanesco & Bergamot Oil
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 55 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
British
Halibut w/ Curry, Romanesco & Bergamot Oil
Description
Halibut w/ Curry, Romanesco & Bergamot Oil features skin-on halibut pieces seared in a pan to provide a crisp exterior and moist interior. The curry component is made by sweating sliced fennel and onion in butter, then cooking with curry powder, water, and lemon zest, subsequently pureed into a smooth sauce seasoned to taste.
The Romanesco, cut into small florets, is gently boiled in salted water until tender, providing a mild, crisp vegetable contrast. Bergamot oil is crafted by infusing rapeseed oil with bergamot rind heated gently and then cooled, introducing a delicate floral and citrus note that is drizzled over the dish to illuminate the flavors.
This meal combines earthy, citrusy, and spiced elements with firm fish and crisp vegetable textures, suitable as a refined entree. The layered components and careful cooking of each part highlight their individual qualities while harmonizing on the plate.
Ingredients
- 120 g halibut x 4, skin-on, piece
- 1 romanesco cut into small florets, head
- 12 oyster leaves
Sauce:
- 450 g halibut bones
- 120 ml vin jaune
- 2 liter water filtered
- 300 ml cream
- salt
- lemon
- 30 g butter
Curry:
- 50 g butter
- 1 fennel bulb
- 1/2 onion medium
- 1 tbsp curry powder heaped, good quality
- 1 lemon unwaxed, zest
- 200 ml water
Bergamot oil:
- 200 ml rapeseed oil
- bergamot rind 1-2 bergamot
Instructions
Sauce:
- Cover bones in water and bring to a simmer (30-40 minutes).
- Pass of liquid and reduce to a 1/4.
- Add wine and return to a boil.
- Add cream and reduce by 1/2.
- Season with salt and lemon juice.
- Add butter.
- Keep hot.
Curry:
- Finely slice fennel and onion.
- Melt butter in pan on medium heat.
- Add fennel and onion to the pan and sweat off until soft.
- Add curry powder, stir for a few minutes on the heat to release aroma of powder.
- Add water, bring to the boil.
- Stir in lemon zest, simmer for 15 minutes.
- Remove from heat and puree in blender, add salt to taste.
- Keep in warm place until needed.
Bergamot Oil:
- Heat rapeseed oil to 80°C/176° F in a pan over a gentle heat, add rind.
- Remove from heat, cover with cling film and allow to infuse for 30 minutes.
- Pass oil into squeeze bottle.
To Serve:
- Cook the Romanesco in salted, boiling water until tender (3-4 minutes).
- Cook the halibut in hot pan, skin side down.
- Turn over and finish in hot oven (160°C/ 320°F) for 3-4 minutes.
- Rest in warm place for 3-4 minutes.
- Peel of skin and sprinkle with salt.
- Place on hot plate.
- Spoon curry on to plate.
- Garnish with hot romanesco and oyster leaf.
- Drizzle with bergamot oil.
- Foam sauce using hand blender and spoon on to fish
- Serve.
Notes
User Reviews
Overall Rating
4.9
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