Pan-fried fresh halibut with seaweed salt
Pan-fried fresh halibut with seaweed salt
Daniel Vézina once again offers us an accessible and oh so delicious recipe! The creaminess of the sauce combined with the melt-in-your-mouth fish will take you straight to seventh heaven! Note that all white-fleshed fish, as well as scallops, will work for this recipe. Photo and recipe credit: Zeste
- 500g fresh halibut (or other white fish)
- 2 tbsp clarified butter *
- homemade seaweed salt or fisherman's salt An Ocean of Flavors
- pepper (to taste)
For the sauce
- 2 tbsp vegetable oil
- 1 stick of lemongrass
- 1 fresh ginger root (about 2.5 cm (1 in))
- 2 green shallots
- ½ tsp red curry powder
- ⅓ cup white wine
- 1 cup coconut milk
- ½ cup 35% cream
- salt and pepper (to taste)
For the sauce
Remove the first green branches from the lemongrass stick. Finely chop the straw-yellow center.
Peel the ginger and chop it finely. Finely chop the white part of the green shallots.
In a saucepan, heat the oil and sauté the lemongrass, ginger, and shallots over high heat. Add the red curry.
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Deglaze with the white wine and reduce by half.
Add the coconut milk and cream, then cook until smooth.
Pass through a fine sieve and adjust the seasoning, then pour in the hot coconut milk and emulsify with a hand blender. Keep warm.
For the fish
Pan-fry the fish over high heat in clarified butter.
Season with seaweed salt and pepper to taste.
Place the fish on a salsa and cover it with sauce.
* Clarified butter is a technique that involves keeping only the "yellow part" of the butter. To do this, simply melt the butter in a saucepan without stirring and, using a spoon, remove the foam that forms on the surface (the milk protein called casein). Beneath this foam is the whey. Continue to heat gently to allow the whey to evaporate. The butter is thus clarified. The final step: pass the butter through a sieve to remove the flocculated casein.
