Haddock with Coconut, Lime, and Lemongrass Curry Sauce

Posted by on May 8, 2012 in fish recipe, Recipes | 0 comments

Haddock with Coconut, Lime, and Lemongrass Curry Sauce

Recipe adapted from Epicurious (Chef Eric Ripert). Serves 4.

Recommended wine pairing: Torrontes from Sur de los Andes 2009 (about $11) Wine recommendation from Provisions

Torrontes is a grape variety of Argentine origin that marries the bright crispness of a Sauvignon Blanc with more interesting tropical floral and fruit flavors, giving it a nose almost of jasmine flower.  Perfect as a match for the delicacy and exotic Thai flavors in this dish!

 

INGREDIENTS

Sauce:

1 tbsp butter

2 shallots, thinly sliced

3 garlic cloves, thinly sliced

1 lemongrass stalk, thinly sliced

1-in knob ginger, thinly sliced

3 kaffir lime leaves

1 tbsp Madras curry

3 c chicken stock

3/4 c fresh coconut milk, or canned

4 cilantro sprigs

Fine sea salt, to taste

Freshly ground white pepper, to taste

1 tbsp fresh lime juice

 

Fish:

2 tbsp canola oil

4 7-oz haddock (or cod) fillets

Fine sea salt, to taste

Freshly ground white pepper, to taste

 

Garnish:

1/2 lb butter

Fine sea salt

9 heads baby bok choy, divided in half

1/4 c kosher salt

 

METHOD

  1. Preheat oven to 400°F.
  2. Make the broth: melt butter in a small sauté pan on medium heat. Add shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender, 5-6 minutes.
  3. Add chicken stock and bring to a boil. Lower heat & simmer for 15 minutes. Add coconut milk and cilantro; simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
  4. Divide 2 tbsp canola oil between skillets. Place over high heat until oil is just smoking. Season fish with salt and pepper.
  5. Put 2 pieces fish in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish.
  6. In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat.
  7. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
  8. To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.