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Parmesan crusted halibut, curried cauliflower, lime emulsion, coconut and coriander

Parmesan crusted halibut, curried cauliflower, lime emulsion, coconut and coriander by Will Holland at Le Becasse, Ludlow.


Ingredients

Parmesan crust

100g Parmesan (24 month aged)

4g Mild madras curry powder

2g Garam masala

2g Tumeric

4g Salt

Coconut veloute

100g Onion

15g Butter

Curried cauliflower

1 small Cauliflower

1 handfulBaby spinach

1 tablespoon Spice mix (above)

1 pinch Black onion seeds

250ml Fish stock (reduced from 500ml)

250ml Coconut milk

Lime emulsion

100ml Pomace oil

20g Lime zest (microplaned fine)

350mlLime juice

100g Sugar

Spice mix

190g Onion brunoise

10g Garlic (microplaned fine)

75ml Pomace oil

8g Garam masala

8g Mild madras curry powder

3g Tumeric

Curried cauliflower

1 small Cauliflower

1 handful Baby spinach

1 tablespoon Spice mix (above)

1 pinch Black onion seeds

Cauliflower and coconut puree

Cauliflower trim (from above)

Coconut milk (to cover)

A few k***s of butter

Halibut

110g fillets taken from a 4-5k fish

Parmesan crust (above)

Fresh lime juice

A few k***s of butter

Garnish and assembling the dish

Coriander cress

Freshly shaved coconut shavings

Recipe

Parmesan crust

100g Parmesan (24 month aged)

4g Mild madras curry powder

2g Garam masala

2g Tumeric

4g Salt

Coconut veloute

100g Onion

15g Butter

Curried cauliflower

1 small Cauliflower

1 handfulBaby spinach

1 tablespoon Spice mix (above)

1 pinch Black onion seeds

250ml Fish stock (reduced from 500ml)

250ml Coconut milk

Lime emulsion

100ml Pomace oil

20g Lime zest (microplaned fine)

350mlLime juice

100g Sugar

Spice mix

190g Onion brunoise

10g Garlic (microplaned fine)

75ml Pomace oil

8g Garam masala

8g Mild madras curry powder

3g Tumeric

Curried cauliflower

1 small Cauliflower

1 handful Baby spinach

1 tablespoon Spice mix (above)

1 pinch Black onion seeds

Cauliflower and coconut puree

Cauliflower trim (from above)

Coconut milk (to cover)

A few k***s of butter

Halibut

110g fillets taken from a 4-5k fish

Parmesan crust (above)

Fresh lime juice

A few k***s of butter

Garnish and assembling the dish

Coriander cress

Freshly shaved coconut shavings