Halibut w/ Curry, Romanesco & Bergamot Oil
Ingredients
- 120 g halibut piece x 4, skin-on
- 1 head romanesco cut into small florets
- 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 bulb fennel
- 1/2 medium onion
- 1 tbsp curry powder heaped, good quality
- 1 lemon zest unwaxed
- 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
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