Roasted Halibut Ginger Curry Sauce

By Bruno Albouze · 60 min

Ingredients

Instructions

1. Heat a generous amount of fat in a pan. Sauté the shallots, lemongrass and ginger over medium-low heat for about 5 minutes, until fragrant.
2. Add the minced garlic and cook until fragrant.
3. Deglaze the pan with a splash of white wine and reduce it by half.
4. Pour in the heavy cream, milk and coconut milk. Simmer slowly, stirring now and then, until syrupy. Season with a pinch of salt and a touch of curry powder, then strain through a fine sieve.
5. Preheat the oven to 400°F/205°C. Scrape any moisture off the fish skin with a knife and pat dry with paper towel. Rub the fish with grapeseed oil and season with salt.
6. Sear the fish skin-side up in a hot nonstick pan for 5 minutes. Transfer to the oven and cook for a further 7 minutes, or until done to your liking.
7. Reheat the ginger sauce and blend it with an immersion blender to emulsify. Shape the steamed rice with a pastry ring or cookie cutter. Garnish with bell pepper brunoise, cilantro leaves and torched cashew halves.
8. Add some piquillo coulis and the ginger-lemongrass sauce to the plate, then set the fish on top and garnish with cilantro leaves.

Summarized from Bruno Albouze's video. Watch it for the details.

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GarlicGingerMilkCreamBell pepperRiceHeavy creamShallot