Exquisite halibut, lemon verbena, golden curry, quince and kumquat | Berries and Spice
Exquisite halibut, lemon verbena, golden curry, quince and kumquat

This halibut, lemon verbena, golden curry, quince and kumquat dish perfectly matches the lovely sunny days and brings you refined and refreshing new flavours. 

Course: Dinner, Lunch
Cuisine: Fusion, Indian, Nordic, Thai
Servings: 2
For the lemon verbena infused halibut
  • 2x150 g halibut skin off
  • 1 small handful lemon verbena leaves
  • 4 tbsp olive oil
  • 1 tbsp salt
For the golden curry
  • 4 garlic cloves
  • 4 shallots
  • 30 g butter
  • 3 kaffir lime leaves whole
  • 30 g ginger grated
  • 1 stalk lemongrass thinly sliced
  • 1 whole clove
  • 1 tbsp coriander seeds
  • 1/4 whole star anise
  • 1/2 fenugreek seeds
  • 1/6 cinnamon stick
  • 1/2 tsp chilli powder
  • 1 tbsp turmeric powder
  • 500 ml coconut milk 1 can
  • 250 ml good quality stock
  • salt to taste
For the spiced quince
  • 1 large quince peeled and finely diced
  • 1 small piece cassia bark
  • 1 whole star anise
  • 1 mild yellow chilli
  • 20 g ginger grated
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 20 g butter
  • salt to taste
For the pickled kumquats
  • 3 kumquats seeds discarded, thinly sliced
  • 1 tbsp white wine vinegar
  • 1 tbsp water
  • 1 tsp sugar
  • 1/4 tsp salt
  • 3 cardamom pods
For the pickled kumquats
  1. Start the dish by preparing the pickled kumquats. Heat all ingredients apart from the kumquats in a small sauce pan until the sugar has melted. Remove from the heat, let it cool, then add the pickling liquid to the kumquats into a small bowl. Set aside until ready to use.  

For the spiced quince chutney
  1. Sauté the ginger, chilli and aromatics with the butter, then add the remaining ingredients and ½ cup of water and cook on low heat for 30 minutes. 

For the golden coconut curry
  1. To prepare the curry, start by dry roasting the spices in a pan until they start releasing their flavour. Grind finely with a mortar and pestle and set aside. 

  2. Sauté the garlic, shallots and aromatics (kaffir lime leaves, ginger and lemongrass) with the butter, on low heat for about 10 minutes. Add the roasted spice mix – for a fine curry, I recommend passing them through a flour sifter and discarding the larger pieces. Add the coconut milk and the stock, turn the heat up to medium-high, then cook for an additional 10-15 minutes. Remove the lime leaves, then blend the curry into a silky sauce.  

For the halibut
  1. To cook the halibut, first brine it: add the salt to a medium pot of cold water, stir to dissolve it, then add the halibut and leave it in for 15-30 minutes. This will flavour it and make it more tender. 

  2. Remove it from the brining liquid and pat it dry. 

  3. Crush the verbena leaves with the oil in a mortar and pestle. Rub the fish, then add it to a zip lock bag or wet vacuum packer, the cook it sous vide at 50ºC. If you wish to cook it in a pan, follow all the steps, but instead of vacuum packing it, cook it in a hot non-stick pan for 2-3 minutes on each side.