Curry roasted halibut with morels and asparagus
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
Infusing the fish stock in this dish gives everything a delicately aromatic flavour – the perfect pairing for halibut.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the curry roasted halibut
For the sauce
- 300ml/½ pint fish stock
- 1 tbsp sliced fresh root ginger
- 4 garlic cloves, sliced
- 1 whole green chilli
- 2 tsp cumin seeds, toasted
- 2 tsp black mustard seeds, toasted
- 1 tbsp coriander seeds, toasted and crushed
- 2 tbsp chopped coriander stalks, smashed
For the morels and asparagus
- 2 tbsp olive oil
- 3 asparagus spears, sliced into ½cm pieces
- 6 morel mushrooms, sliced
- 150g/5½oz sugar-snap peas, sliced
- salt and freshly ground black pepper
To garnish
- 1 tbsp fresh chopped coriander, leaves only
- few drops mustard oil
Method
Pre-heat the oven to 220C/200C Fan/Gas 7.
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.
Place the oil in a flameproof frying pan, over medium heat, then add the halibut flesh-side down until starting to colour.
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.
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.
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.
After a few minutes when almost cooked, add the stock. Taste and season as needed with salt and freshly ground black pepper.
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.
