

Seared Halibut with Cauliflower, Curry and Lobster Mayonnaise
- 1:25 TIME
- 14 Portions
INGREDIENTS
Halibut
Ingredients
3kg whole halibut
Transglutaminase
150g unsalted butter
1tsp oil for searing
lemon juice to taste
Pinch of salt and pepper
Cauliflower Purée
1kg cauliflower florets
150ml double cream
100ml skimmed milk
30g brown butter
Pinch salt
Curry Fond
250ml hot water
50ml CHEF® All Natural Chicken Stock
20ml MAGGI® Vegetable Liquid Concentrate.
5g marsala curry powder
Cauliflower Couscous
300g cauliflower florets
20ml olive oil
Pinch salt
Pickled Cauliflower
300g water
230g white balsamic vinegar
2 tbsp honey
2 tbsp salt
10 black peppercorns
2 cloves
2 bay leaves
500g small cauliflower florets, evenly sliced on a mandolin
Lobster Emulsion or Mayonnaise
50g CHEF® Premium Lobster Fumet
25ml hot water
500g light mayonnaise
lemon juice to taste
METHOD
Prep:45 minutes. Cook: approx.40 minutes.
Halibut
- Fillet, skin and trim the halibut.
- Lay the 2 large fillets on a work surface with what was the skin-side down. Lightly dust with the transglutaminase, then press the dusted surface of the fillets together. Wrap tightly in food safe film and refrigerate for at least 2 hours to allow the enzymes to bind the fillets.
- Preheat a water bath to 60°C
- Unwrap the fillets and cut into 40g portions. Place each portion in a small sous-vide bag with 10g butter. Seal at 60mbar. Place in the water bath and cook until the fish reaches 55°C.
- Remove the fish from the bag and pat dry with kitchen paper. Heat a small amount of oil in a small sauté pan and sear one side of each fillet. Season with lemon juice, salt and pepper.
Cauliflower Purée
- Place the cauliflower in a large saucepan, cover with cream and milk. Bring to a boil over medium-high heat and simmer for about 25 minutes.
- Drain the cauliflower, reserving the liquid. Place in a blender and blitz, gradually adding the drained liquid.
- Blend in the butter, season and blitz on high speed for about 5 minutes until very smooth.
- Strain through a fine sieve.
Cauliflower Couscous
- Place the cauliflower in a Thermomix. Blitz on high speed for 5 seconds.
- Gradually pour in the olive oil and season. Hold for service.
Pickled Cauliflower
- Place all the ingredients except the cauliflower into a pan. Bring to the boil and reduce by half.
- Remove from the heat and plunge the cauliflower in the pickling liquor. Leave to infuse for 2 hours before serving.
Lobster Emulsion or Mayonnaise
- In a large bowl, whisk together the lobster fumet and hot water.
- Whisk in the mayonnaise.
- Season with lemon juice to taste. Cover and chill before serving. \
Curry Fond
- In a large pan, bring the water and the chicken stock to a simmer. Add the vegetable Concentrate and curry powder. Cook for 5 minutes and strain through a fine sieve.
- Hold for service and heat to 50°C to serve.
CHEF'S TIP
Brine the fish with 10% brine to get a better texture before sous vide cooking.
NUTRITION INFORMATION
TYPICAL VALUES | Per 100g | Per Serve (1/14th recipe) | Reference Intake | % RI* |
Energy | 438 kJ 105 kcal | 1737 kJ 417 kcal | 8400 kJ 2000 kcal | 21%
|
Fat | 6.3g | 25.1g | 70g | 36% |
of which: saturates | 1.6g | 6.2g | 20g | 31% |
Carbohydrate | 3.1g | 12.2g | 260g | 5% |
of which: sugars | 2.1g | 8.5g | 90g | 9% |
Fibre | 0.9g | 3.5g | - | - |
Protein | 8.5g | 33.7g | 50g | 67% |
Salt | 0.70g | 2.76g | 6g | 46% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
Products used in the recipe

