HALIBUT, CURRY, ROMANESCO, BERGAMOT, OYSTER LEAF

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HALIBUT, CURRY, ROMANESCO, BERGAMOT, OYSTER LEAF

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Ingredients

Adjust Servings:
4x120 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 litre filtered water
300 millilitres 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 unwaxed lemon zest
200 millilitres Water
Bergamot Oil
200 millilitres rapeseed oil
bergamot rind 1-2 bergamot
  • Serves 4
  • Medium

Ingredients

  • Sauce

  • Curry

  • Bergamot Oil

Directions

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Sauce

  1. Cover bones in water and bring to a simmer (30-40 minutes)
  2. Pass of liquid and reduce to a ¼
  3. Add wine and return to a boil
  4. Add cream and reduce by ½
  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 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 romanesco in salted, boiling water until tender (3-4 minutes).
  2. Cook fish in hot pan, skin side down.
  3. Turn over and finish in hot oven (160°C) 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.

 

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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