Bruno Albouze Roasted Halibut

Roasted Halibut Ginger-Curry Sauce

Yields4 ServingsPrep Time35 minsCook Time12 minsTotal Time47 minsDifficultyIntermediateRating


Ginger-Lemongrass Sauce
 10 g Butter
 30 g Shallots, minced
 100 g Lemongrass, chopped
 30 g Fresh ginger, chopped
 10 g Garlic, minced
 50 g Chardonnay
 250 g Heavy cream
 180 g Milk
 125 g Coconut milk
 2 g Curry
Searing & Roasting
 1 kg Halibut, sea bass... (2.2 lbs)
 10 g Grapeseed oil
 100 g Red bell pepper, cut into brunoise
 100 g Yellow bell pepper, cut into brunoise
 200 g Steamed basmati rice
 30 g Cashews, torched
 2 g Cilantro leaves


Ginger-Lemongrass Sauce

In a hot pan, add fat and cook shallots, lemongrass and ginger for about 5 min on medium-low heat. Add garlic and cook until fragrant. Deglaze with wine and reduce by half. Add heavy cream and milk and coconut milk – reduce to sirupy consistency for about 10 min on low; season with salt and curry to taste – Pass through a sieve and set aside.

Searing & Roasting

Remove fish skin excess moisture using a knife blade; pat dry. Preheat oven to 400ΒΊF/205ΒΊC. Rub fish with grapeseed oil and season with salt. In a hot nonstick frying pan, sear fish (Skin side up) for 5 min. Throw in additional fat such as clarified butter, duck or pork fa; finish cooking in the oven for 7 minutes more.

Piquillo Coulis

Drain a small jar of piquillo peppers, and blend with some salt and a drizzle of olive oil. Heat up before using.


Reheat ginger sauce and give an emulsion using an immersion blender. Mold out steamed rice using a pastry ring, or a large cookie cutter. Garnish with bell pepper brunoise, cilantro leaves and some torched cashew halves. Add some piquillo coulis and the ginger-lemongrass sauce. Place fish on top and garnish with cilantro leaves. Enjoy!

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos

Your Cart

    Product Price Quantity Total
Empty Cart

Your cart is empty

Your cart is empty





Enter your email address and get the FREE EBOOK

Scroll to Top