Gastronomixs

Halibut with fennel curry, romanesco, bergamot and oyster leaves

Halibut with fennel curry, romanesco, bergamot and oyster leaves Enlarge

The guest chef for November is Stephen Toman, chef and owner at OX* in Belfast, United Kingdom. Stephen left his home town of Belfast to work in the USA and Paris, where he learned new skills in various inspiring kitchens. For instance, he worked for Alain Passard at the restaurant L'Arpège*** in Paris. Over the years, he developed a unique and enthusiastic approach to seasonal products. Sustainability is therefore a big priority for Stephen, who works with sustainable fish and top-quality meat, and devotes great attention to seasonal fruit and vegetables.

He returned to Belfast and opened OX* in 2013 with sommelier Alain Kerloc'h. The duo put Northern Ireland well and truly on the culinary map. He presents the wonderful seasonal products of the Irish countryside in simple but technically sophisticated dishes. The dishes at OX are designed in such a way that every element on the plate plays an essential role. Stephen shares three compositions with us, including his 'signature dish' halibut with fennel curry, romanesco, bergamot, and oyster leaves.                               

Creation by Stephen Toman, OX* Restaurant, Belfast, United Kingdom.

Ingredients

450

g

halibut bones

120

ml

vin jaune (yellow wine)

2

l

filtered water

300

ml

cream

 

 

salt

As needed

 

lemon

28

g

butter

50

g

butter

1

 

fennel bulb

½

 

onion

1

tbsp

curry powder

1

 

lemon, zest

200

ml

water

 

 

salt

200

ml

rapeseed oil

1

 

bergamot, zest

4 x 120

g

halibut, skin on

1

 

romanesco

12

 

oyster leaves

Preparation method: halibut sauce
  • Cover the bones with water and bring to a simmer.
  • Simmer for 30-40 minutes on a low heat. Strain the bones from the stock.
  • Reduce the stock to a quarter.
  • Add the wine and bring back to the boil.
  • Add the cream and reduce by half.
  • Season with salt and lemon juice.
  • Whisk in the butter and keep warm until needed.
Preparation method: fennel curry
  • Peel and clean the onion and fennel and finely slice them.
  • Melt the butter in a pan on a medium heat.
  • Add the fennel and onion to the pan and sweat until soft.
  • Add the curry powder and stir for a few minutes on the heat to release the aromas.
  • Add the water and bring to the boil.
  • Stir in the lemon zest and simmer for 15 minutes.
  • Remove from the heat and puree in a blender. Add salt to taste.
  • Keep warm until needed.
Preparation method: bergamot oil
  • Heat the rapeseed oil to 80°C in a pan on a gentle heat.
  • Add the bergamot zest to the oil.
  • Remove from the heat, cover with cling film, and allow to infuse for 30 minutes.
  • Pass the oil into a squeeze bottle.
Finishing and presentation
  • Clean the romanesco and cut into small florets.
  • Cook the florets in salted boiling water for 3-4 minutes or until tender.
  • Cook the halibut fillets in a hot pan, skin side down.
  • Turn them over and finish in the oven at 160°C for 3-4 minutes.
  • Rest the halibut fillets in a warm place for 3-4 minutes.
  • Peel the skin off and sprinkle with salt. Place on a hot plate.
  • Spoon the curry onto the plate.
  • Garnish with hot romanesco and oyster leaf.
  • Drizzle with bergamot oil.
  • Foam the halibut sauce using hand a blender and spoon onto the halibut.

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