Recipes

halibut/ swordfish with a curry cream sauce

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Last week a friend phoned me up at 6.30, have you eaten, fortunately not.
We raced of in my little Buggy otherwise know as the Pope or Pat mobile, in the pouring rain to a small Italian restaurant on the Plantage Middle laan in Amsterdam.
Have you ever felt you ordered the wrong dish, mine was good, duck with cannelloni beans but his was delicious, a very succulent swordfish dish, it has to be just right or it can be dry, it was perfect
here is one of our old favourites from La Cuisine days used in the Corperate cooking lessons.
Grilled Halibut/ swordfish with aubergine butter and a light curry cream sauce
Serves 4
4 halibut steaks (use swordfish steaks if halibut is not available)
150-200g pp
Olive oil
Seasoning
Aubergine butter (below)
Brush the halibut or swordfish steaks with olive oil and season well with salt and pepper. Place the steaks on the grill and cook on both sides for only a couple of minutes until it is nicely marked in a criss-cross fashion. Remove on to an oven tray and finish cooking in an oven heated to 180ºC for 6-10 minutes. Keep warm. If thin steaks very little cooking time in the oven is needed
Aubergine butter
1 medium aubergines, (egg plant) cut into 1-2 cm cubes
1 courgettes cut into 1-2 cm cubes
3 tablespoons extra virgin olive oil
Freshly squeezed lemon juice, to taste
Salt and freshly ground black pepper
Preheat the oven to 200ºC. put the aubergine and courgette cubes in a large roasting tin. Drizzle with 3 tablespoons of the oil and sprinkle with black pepper. Roast in the oven for 35-40 minutes until tender.
Put the vegetables and remaining oil into a food processor. Pulse to a coarse paste. Add salt, pepper and lemon juice.
You may have some of this over, but delicious with bruschetta and garlic.
Sauce
1 tbsp olive oil
25g butter
4 chopped shallots
1 to 2 tsp curry powder
1 dl Noilly Pratt
1 ½ dl cream
Salt and pepper
A little lemon juice
Chop the shallots, heat the olive oil and butter in a pan and slowly cook the shallots without colouring , add the curry powder and cook gently for a few minutes, add the Noilly Pratt and reduce for a few minutes, add the cream and simmer gently Add the lemon juice and salt and pepper to taste
To serve
Place a spoonful of the aubergine butter on the fish steaks and pour around the sauce

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