Fish Main

Seared Halibut with Cauliflower, Curry and Lobster Mayonnaise

Meaty halibut is married with rich curry and lobster flavours to give a colourful and fresh Autumn fish dish.
  • 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

  1. Fillet, skin and trim the halibut.
  2. 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.
  3. Preheat a water bath to 60°C
  4. 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.
  5. 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

  1. 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.
  2. Drain the cauliflower, reserving the liquid. Place in a blender and blitz, gradually adding the drained liquid.
  3. Blend in the butter, season and blitz on high speed for about 5 minutes until very smooth. 
  4. Strain through a fine sieve. 

 

 

 

Cauliflower Couscous

  1. Place the cauliflower in a Thermomix. Blitz on high speed for 5 seconds.
  2. Gradually pour in the olive oil and season.  Hold for service.

Pickled Cauliflower

  1. Place all the ingredients except the cauliflower into a pan. Bring to the boil and reduce by half.
  2. Remove from the heat and plunge the cauliflower in the pickling liquor. Leave to infuse for 2 hours before serving.

Lobster Emulsion or Mayonnaise

  1. In a large bowl, whisk together the lobster fumet and hot water. 
  2. Whisk in the mayonnaise.
  3. Season with lemon juice to taste. Cover and chill before serving.  \

Curry Fond 

  1. 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.
  2. 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.

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.