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Halibut w/ Curry, Romanesco & Bergamot Oil
4.9 from 144 votes

Halibut w/ Curry, Romanesco & Bergamot Oil

This dish presents halibut cooked with a flavorful curry sauce alongside tender cooked Romanesco and accented by fragrant bergamot-infused rapeseed oil. The halibut is pan-cooked with skin on, preserving moisture and texture. The curry sauce is a smooth blend of fennel, onion, curry powder, and lemon zest simmered and pureed. Romanesco florets are boiled until tender, while the bergamot oil adds a unique citrus aroma, infusing the dish with brightness and balancing the rich flavors.

Prep Time
40 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 55 mins
Servings: 4 servings
Course: Main Course
Cuisine: British

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:
    Cup of Yum
  1. Cover bones in water and bring to a simmer (30-40 minutes).
  2. Pass of liquid and reduce to a 1/4.
  3. Add wine and return to a boil.
  4. Add cream and reduce by 1/2.
  5. Season with salt and lemon juice.
  6. Add butter.
  7. Keep hot.
Curry:
  1. Finely slice fennel and onion.
  2. Melt butter in pan on medium heat.
  3. Add fennel and onion to the pan and sweat off until soft.
  4. Add curry powder, stir for a few minutes on the heat to release aroma of powder.
  5. Add water, bring to the boil.
  6. Stir in lemon zest, simmer for 15 minutes.
  7. Remove from heat and puree in blender, add salt to taste.
  8. Keep in warm place until needed.
Bergamot Oil:
  1. Heat rapeseed oil to 80°C/176° F in a pan over a gentle heat, add rind.
  2. Remove from heat, cover with cling film and allow to infuse for 30 minutes.
  3. Pass oil into squeeze bottle.
To Serve:
  1. Cook the Romanesco in salted, boiling water until tender (3-4 minutes).
  2. Cook the halibut in hot pan, skin side down.
  3. Turn over and finish in hot oven (160°C/ 320°F) for 3-4 minutes.
  4. Rest in warm place for 3-4 minutes.
  5. Peel of skin and sprinkle with salt.
  6. Place on hot plate.
  7. Spoon curry on to plate.
  8. Garnish with hot romanesco and oyster leaf.
  9. Drizzle with bergamot oil.
  10. Foam sauce using hand blender and spoon on to fish
  11. Serve.

Notes