Curry roasted halibut with morels and asparagus
Infusing the fish stock in this dish gives everything a delicately aromatic flavour - the perfect pairing for halibut.
Ingredients
- Olive Oil30 ml
- Lime juice15 ml
- Fish Broth200 ml
- Mustard oil1 ml
Instructions
8 steps- 1
Pre-heat the oven to 220C/200C Fan/Gas 7.
- 2
To make the curry roasted halibut, mix the salt with the curry powder and turmeric in a small bowl. Use this to season the halibut fillets well.
- 3
Place the oil in a flameproof frying pan, over medium heat, then add the halibut flesh-side down until starting to colour.
- 4
Once coloured, put into the preheated oven for 8 minutes or so. Remove and add the butter. Baste well and squeeze over the lime juice. Keep warm.
- 5
To make the sauce, bring all the ingredients to the boil in a saucepan. Simmer gently for 20 minutes to infuse. Strain and keep warm.
- 6
To make the morels and asparagus, place the oil in a pan. Sauté the asparagus gently to soften for 2-3 minutes, then add the morels and cook for a further 2 minutes. Add the sugar-snap peas, and cook for a few minutes more.
- 7
After a few minutes when almost cooked, add the stock. Taste and season as needed with salt and freshly ground black pepper.
- 8
Serve the morels and asparagus in a bowl with the roasted halibut on top, finished with the coriander and a few drops of mustard oil.
Nutrition
1 serving ≈ 365 g
Nutrition values are estimates. - means data is unavailable.
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