Halibut with Summer Vegetables, Dashi & Curry Oil

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Serves 4 | 1.5 hours active cooking time

For Fish

1 pound halibut, cut into 4 pieces
2 tablespoons canola oil
2 tablespoons butter

For Vegetables

6 baby carrots, halved length-wise
5 Tokyo Market turnips, quartered
12 snap peas
12 small shiitake mushrooms
2 tablespoons butter
20 French Breakfast radishes, whole
4 baby bok choy, halved
2 tablespoons canola oil
4 scallions, thinly sliced
1/2 cup cilantro leaves

For Curry Oil

1/2 cup canola oil
1 tablespoon of curry spice

For Dashi

1 ounce Bonito flakes
4-inch piece kombu
1/2 shallot, thinly sliced
2 garlic cloves, thinly sliced
1-inch piece ginger, thinly sliced
1 quart water
1 tablespoon tamari
1 tablespoon rice wine vinegar

Recipe

For the curry oil, mix canola oil and curry spice in a small sauce pan with a pinch of salt. Place pan on low heat for five minutes. Set aside to infuse.

For the dashi, combine bonito, kombu, shallot, garlic, and ginger with the water in a medium pot. Bring to a simmer over medium heat. Simmer for 10 minutes. Remove from heat and let stand for 1 hour. Strain through fine mesh sieve. Add tamari and rice wine vinegar. Season with salt to taste.

The vegetables can all be cooked ahead of time and set aside until ready to serve. Start a 4-quart pot of heavily salted water over high heat. Bring to a boil. The water should taste salty, like the ocean. Individually cook the carrots, turnips, and snap peas until just tender, and shock in an ice-water bath.

Sauté the shiitake mushrooms over high heat in 2 tablespoons canola oil, and season with salt and pepper. Remove from pan to a plate. Drop heat to medium. Put 2 tablespoons of butter into pan and cook until butter starts to brown. Add radishes. Cook until lightly caramelized and tender, about 10 minutes. Remove from pan to a plate. Wipe out pan with a paper towel and place back on medium heat. Cook bok choy, cut side down, over medium-high heat in 1 tablespoon of canola oil for 3 minutes. Turn over bok choy and pour 1 ounce water into pan and steam until evaporated. Remove from pan to a plate.

Bring the dish together

The mushrooms, radishes, and bok choy can be served at room temperature or slightly warmed. Quickly sauté the turnips, carrots, and snap peas over medium-high heat in 1 tablespoon of canola oil. Remove from pan and keep warm.

In a cast-iron skillet or sauté pan large enough to hold the halibut with room in between pieces, heat 2 tablespoon of canola oil over medium-high heat. When the pan is hot, add halibut and lightly sear for 1 minute. Add 2 tablespoons of butter to the pan, turn heat to low-medium, and baste the halibut, being careful not to move the fish pieces.

Baste often for approximately 5 minutes. The fish should be at a medium doneness. Do not flip the fish. While basting the fish, divide all the vegetables into 4 large bowls. Ladle 5 ounces or 10 tablespoons of dashi into the bowls. The dashi can be served room temperature or heated, your choice.

Drizzle curry oil onto dashi around vegetables. Garnish the dashi with scallion and cilantro. Flip fish and immediately remove from pan to dashi bowl. Enjoy with 3 friends and a glass of Trisaetum Dry Riesling.

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