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  • Halibut w/ Curry, Romanesco & Bergamot Oil

Halibut w/ Curry, Romanesco & Bergamot Oil

Posted on Mar 16th, 2023
by Stephen Toman
Categories:
  • Main Course
  • Seafood Recipes
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!

Halibut w/ Curry, Romanesco & Bergamot Oil

Halibut w/ Curry, Romanesco & Bergamot Oil

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 55 mins
Course Main Course
Cuisine British
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

HALIBUT, CURRY, ROMANESCO, BERGAMOT, OYSTER LEAF
Tried this recipe?Let us know how it was!

Stephen Toman

Belfast-born Stephen left his home city to work in America and Paris, learning new skills in inspirational kitchens including Taillevent, L’Arpège and L'Astrance gaining an enthusiastic and unique approach to seasonal produce, chef owner Stephen uses imagination and creativity to help bring fresh ingredients to life on your plate. Too long have vegetables played the part of a mere garnish; OX guarantees menus which feature top quality meat and sustainably sourced fish, while also giving careful attention to seasonal vegetables and fruit.

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