Ingredients
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4x120 grams pieces of halibutskin on
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1 head romanescocut into small florets
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12 oyster leaves
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Sauce
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1 pound halibut bones
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1/2 cup vin jaune
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2 litre filtered water
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300 millilitres Cream
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Salt
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lemon
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1 ounce Butter
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Curry
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50 grams Butter
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1 bulb fennel
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1/2 medium onion
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1 tablespoon curry powderheaped, good quality
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1 unwaxed lemon zest
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200 millilitres Water
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Bergamot Oil
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200 millilitres rapeseed oil
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bergamot rind1-2 bergamot
Directions
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 romanesco in salted, boiling water until tender (3-4 minutes).
- Cook fish 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.
