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Vadouvan Butter Halibut
Vadouvan Butter Halibut is a traditional French recipe for a classic curry of pan-seared halibut with a butter and tomato sauce flavoure with vadouvan curry powder. The full recipe is presented here and I hope you enjoy this classic French version of: Vadouvan Butter Halibut.
prep time
40 minutes
cook time
25 minutes
Total Time:
65 minutes
Serves:
3
Rating: 
Tags : CurrySauce RecipesSpice RecipesFrench Recipes
This is a dish of seared halibut served with a butter curry sauce made with Franco-Indian Vadouvan curry powder/
Ingredients:
For the Halibut:
500g (1 lb) halibut filet, cut into two to three pieces
sea salt and granulated white sugar, for sprinkling
For the Butter Vadouvan Sauce:
2 small yellow onions, coarsely chopped
2 garlic cloves, peeled
1/2 - 1 finger chilli
5cm (2 inch) knob of fresh ginger, peeled and chopped
125ml (½ cup) ghee
2 tbsp chilli powder
2 tbsp
Vadouvan curry powder
2 tbsp tomato purée
400ml (1 2/3 cups) passata (sieved tomatoes)
250ml (1 cup) double (heavy) cream
115g (4 oz/1 stick) unsalted butter, cubed
Method:
For the sauce: Combine the onons, garlic, chilli and ginger in a blender with a splash of water and process until smooth.
Heat the ghee in a medium saucepan over medium-high heat. When hot add the puréed mixture and cook, stirring occasionally for 10 minutes.
Now stir in the chilli powder, Vadouvan curry powder, tomato purée and passata. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Finally add the cream then gradually whisk in the butter piece by piece, letting the butter melt before you add the next one. Stir until the butter is incorporated the season to taste with salt.
In the meantime, prepare the halibut: Pre-heat your oven to 95°C (200°F). Liberally season both sides of the halibut with sea salt then add a sprinkle of sugar (this will help the fish caramelize). Set aside on a plate in your refrigerator for 10 minutes to allow the seasoning to penetarte then wash the excess off with water and pat dry on kitchen towels.
Pat the fish dry with kitchen paper once again then oil the flesh side. Place a heavy non-stick pan on medium high heat then set the fish in this, skin side uppermost. Sear for 2 minutes, gently pressing down with a spatula.
If the fish skin is not coloured to your liking, increase the heat and cook for 30 seconds more.
Carefully transfer the fish to an oven-safe dish, sitting it with the skin side uppermost. Transfer to your pre-heated oven and cook for about 8 minutes, utnil the fish is done to your liking.
Transfer the fish, flesh side uppermost to a warmed serving plate and spoon over the curried tomato sauce.
Served accompanied by roasted vegetables, rice and a naan bread.
