RECIPE INGREDIENTS
4 6oz halibut filet
BISQUE INGREDIENTS
4 cups butternut squash puree (peel, cut squash into small pieces, cook in water, or steam until soft. Mash with a potato masher. It does not need to be super smooth, that will come later.)
2 stalks lemongrass
3 cups coconut milk
1 cups heavy cream
¼ cup lime juice
2 TBS Red curry
Salt and pepper
POTATO AND APPLES INGREDIENTS
2 Granny Smith apples-cut into wedges and lightly blanched
6 fingerling potatoes/red potatoes – slice, lengthwise in half. Cooked until soft, but not falling apart.
Canola oil
Salt and pepper to taste.
GARNISH INGREDIENTS
Chopped Thai Basil
Chopped cilantro
BISQUE INSTRUCTIONS
Combine squash, lemongrass, and cream and coconut milk
Bring to a simmer-stir to fully incorporate-be cautious about letting this boil. The squash may stick to the bottom and scorch. Simmer for about 20 minutes, or until it starts to reduce. Pour the mixture into a fine mesh strainer. Return bisque to clean pot. Add curry and lime juice-whisk to fully incorporate.
Season with salt and pepper. Set aside.
SIDE INSTRUCTIONS
Toss the potato and apple together in a little canola oil and salt and pepper.
Place onto cookie sheet and cook in a 350 degree oven until it gets nice roasty color.
FISH INSTRUCTIONS
While the potato and apples are cooking, cook the fish. Liberally season the fish with salt and pepper.
In a hot Teflon pan, with a touch of canola oil, sear the fish, gently, until a nice light color. Leave the fish in the pan until it can be easily lifted off with a spatula. Don’t try to scape it off. It will release when it is ready. Turn the fish over and cook other side. Place fish in the oven for 3 minutes or so to finish it. It should be medium. Remove from oven, and allow to rest for a few moments.
ADDITIONAL BISQUE INSTRUCTIONS
Place a portion of the bisque into a sauté pan and allow to reduce by about a quarter season with salt and pepper.
TO PLATE
Divide the bisque between four plates or large wide bowls. It should be enough to just barely do more than cover the bottom. Place potato, apple mixture in center of plate. Place halibut on top of potato, apples, and garnish with a light sprinkling of cilantro and Thai basil.