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Seared Halibut
with Curry-Vanilla Oil
Curry-Vanilla Oyster
Stew
Curry-Rum
Flambéed Mango Sundae
WINE NOTES
2005 JJ Vincent
Propriete Marie-Antoinette Vincent Pouilly Fuisse
This wine has a brilliant color with a green tint, and elegant,
white flower aromas that lead to round, fresh, mineral flavors on
the palate. A very clean and balanced character. Pairs well with
fish, seafood and chicken.
2006 Pascal Jolivet Sancerre
The vineyards are near the villages of Bue, Verdigny and Sainte
Gemme. The Sauvignon Blanc grapes are produced in soil with an ideal
mix of 50% limestone, 30% chalky clay and 20% flint, all of which
come through in the wine. This minerality, paired along with
abundant fruit and vegetal notes and bright, fresh acid, give the
wine a very nice complexity. The grape juice is fermented naturally,
without adding cultivated yeasts. Elegant and well-balanced. Pairs
well with a variety of dishes, from seafood to white meat to foie
gras to pretzels!
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Seared Halibut
with Curry-Vanilla Oil
Serves 4
- 1/2 cup madras curry
powder
- 2 cups canola or
grapeseed oil
- 1 vanilla bean, split
open, scraped
- 4 six-ounce pieces of
halibut fillets
- 1 cup coconut milk
- 1 large carrot made
into spaghetti with Benriner turning slicer
- Juice of 2 limes
- 1 tablespoon chopped
chives
- Kosher salt and
freshly ground black pepper to taste
To make the curry oil, rehydrate the curry powder with water
until a paste is formed. Whisk in the oil and transfer to a tall
glass jar and let rest to separate, at least 4 hours, preferably
overnight. Skim off all the yellow oil, being careful not to mix
up settled powder on the bottom. Split this oil into 2 bowls and
add the scraped vanilla beans to one bowl. Season halibut with
salt and pepper. In a sauté pan over medium heat, coat lightly
with plain curry oil and sear the halibut until golden, brown
and delicious on both sides and almost cooked through, about 8
minutes, and set aside. Remove halibut to a plate. In the same
pan, wipe excess oil out with paper towel. Add coconut milk,
carrot hair and juice of 1 lime. Quickly sauté until carrots
have slightly wilted, about 30 seconds. Check for flavor and
season. Divide carrot hair among four plates, drizzle coconut
sauce around carrot hair, top with halibut, and drizzle with
vanilla-curry oil. Garnish with chives.
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