Halibut w/ Curry, Romanesco & Bergamot Oil

This is a delicious halibut recipe by Chef Stephen Toman. It’s served with a delicious sauce and curry and topped with a super flavorful bergamot oil. Delish!

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Halibut w/ Curry, Romanesco & Bergamot Oil

Course Main Course

Cuisine British

Prep Time 40 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 55 minutes

Servings 4 servings

Ingredients

• 4 x120 grams pieces of halibut skin-on
• 1 head romanesco cut into small florets
• 12 oyster leaves

SAUCE

• 1 pound halibut bones
• 1/2 cup vin jaune
• 2 liter water filtered
• 300 milliliters cream
• salt
• lemon
• 1 ounce butter

CURRY

• 50 grams butter
• 1 bulb fennel
• 1/2 medium onion
• 1 tablespoon curry powder heaped, good quality
• 1 lemon zest unwaxed
• 200 milliliters water

BERGAMOT OIL

• 200 milliliters 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 ¼
• Add wine and return to a boil
• Add cream and reduce by ½
• 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 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) 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

The post Halibut w/ Curry, Romanesco & Bergamot Oil appeared first on Chef's Pencil.

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