Seared Halibut with Cauliflower, Curry and Lobster Mayonnaise

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.

Brine the fish with 10% brine to get a better texture before sous vide cooking.