Pan Roasted Halibut with Piccalilli and Spicy Raita
Pan Roasted Halibut with Piccalilli and Spicy Raita
For the Picalilli
4 tbs Olive Oil
150 grams Diced Carrots
150 grams Diced Celery
150 grams Diced Onion
150 grams Diced Red Pepper
150 grams Diced Cauliflower
100 grams Diced Zucchini
60 grams Diced Lentils
150 grams Broccoli Florets
1 Bay Leaf
2 Cloves Garlic
1 tsp Ginger
1 tsp Tumeric
½ tsp Curry Powder
1 tsp Sugar
100 ml White Wine
200 ml Water
5 tbs White Wine Vinegar
½ tbs. Chopped Cilantro
1 tbs Grainy Mustard
For the Raita
1 tbs Corn Oil
2 cloves Garlic
½ tsp Cumin Seeds
1 cup Yogurt
4 Chopped Green Onions
2 tbs. Chopped Mint
½ tsp Paprika
Pinch of Cayenne
½ Chopped Cucumber (seeded)
Salt and Pepper to Taste
For the Halibut
150 grams x 4 Halibut Fillets
3 tbs Olive Oil
Salt and Pepper to Taste
Method for the Piccalilli
Sweat the vegetables in olive oil with the spices and sugar over moderate heat for about 5 minutes. Regulate with the wine, the water and the vinegar and cook an additional 2-3 onions over high heat. Add the cilantro and mustard and mix into the vegetable mixture. Adjust with salt and pepper to taste.
Method for the Raita
Sweat the garlic, cumin, paprika and cayenne with the corn oil over moderate heat for about 1 minute to form a paste. Cool. Add the cool paste to the yogurt, add the cucumber, the mint and the green onion. Season to taste.
Method for the Halibut
Poach or roast the halibut for about 5 minutes until done. Serve on the piccalilli either warm or cold and top with the Raita.