Taste of the sea; Halibut with carrot puree

{images: from tricia foley's website}

... feels as if this week is positively whirling by and in the midst of projects and too many cupcakes and stunningly exciting plans, had nearly forgotten that the weekend is almost here and here I am dreaming of a beautiful sunny, relaxing time...

Ingredients

Jasmine Rice

1 cup jasmine rice, washed and rinsed
cook as per normal

Fish

10 x 160g halibut fillets 

1/2 tsp sage rub

a pinch of salt and pepper
Olive oil
40g butter, diced

Carrot Puree

1 cup butter 
3 carrots, coarsely grated

1/2 cup chicken stock

a pinch of salt

a pinch of white pepper

1/2 cup cream

Coconut-Lime Emulsion
1/3 cup dry white wine 
1/2 cup fresh-squeezed lime juice
3 kaffir lime leaves (optional)
1 stalk lemongrass, rough chopped
1 cup coconut milk
1 cup butter, cubed
Salt, pepper, and sugar to taste

Method

1: For the carrot puree, 

melt butter in a saucepan over medium-low heat. Add carrots, chicken stock and a generous pinch of salt. Stir mixture constantly until the carrot starts to soften. Cover with a lid and cook for about 6 minutes or until very soft. Transfer to a blender, add cream and puree until smooth.

2: Coconut Lime-Emulsion

In a medium pot, add the wine, lime juice, kaffir lime leaves (if using), and lemongrass. Set over high heat and reduce the liquid by half. Next, add the coconut milk and bring to a simmer. Remove the pot from the heat and gradually whisk in the butter. Season with salt and pepper and just a touch of the sugar. The sauce should be thick enough to coat the back of a spoon. If it isn’t, place the pot back over the heat and continue cooking down while whisking. If you find the sauce a little too sharp, adjust it with a bit more butter.

3: Halibut 

Heat a large sauté pan over high heat with 3 tablespoons of olive oil. Season the halibut withs age, salt and pepper. When the oil begins to ripple, place the halibut filets in the pan. Reduce the heat to medium. Cook the filet halfway on this first side and get it to golden-brown. Flip the fish and put butter on the pan.

4: To Serve

 Using a dessert spoon – drag carrot puree across the plate to form a cross

Place a large spoonful of the rice over the carrots puree, Remove fish from the pan with a spatula, and place it on top of the rice. Spoon the coconut/lime emulsion over the fish.