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

Will Holland

Will Holland

18th January 2011

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

Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following Parmesan crusted halibut, curried cauliflower, lime emulsion, coconut and coriander for yourself!

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

Method

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