Bruno Albouze Roasted Halibut
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Roasted Halibut Ginger-Curry Sauce

Yields4 ServingsPrep Time35 minsCook Time12 minsTotal Time47 minsDifficultyIntermediateRating

Ingredients

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
Plating
 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

Directions

Ginger-Lemongrass Sauce
1

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
2

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
3

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

Plating
4

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!

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