Fish: Steamed Halibut by Recipe Cottage

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	Steamed Halibut

		Steamed Halibut with Curry and Wild Rice Sauce 800 g (28 oz) fillet of halibut 2 corn on the cob or 1 (0.4 c?) small can of corn 30 g (1 oz) butter 100 g (3.5 oz) wild rice or brown rice 150 g (5.3 oz) tomato concasse salt pepper 1 shallot 2 Tsp. olive oil 1 Tsp. hot Madras curry 8 dl (3.4 c) fish stock 4 dl (1.7 c) heavy cream 2 Tsp. parsley 2 Tsp. chives Corn starch Let the wild rice soak in cold water for 24 hours. Change the water and boil the rice in salted water for app. 10 minutes. Boil the corn on the cob in lightly salted water and butter for 20-25 minutes over low heat. Cut the corn off the cob with a knife. Cut the fish in serving size bites, salt them lightly. Let them rest for half an hour. Steam the fish in a fish pot, or poach it in lightly salted water. Chop the shallot finely for the sauce. Saute it with curry in the olive oil. Add fish stock and cream, and let it reduce until half is left. Add corn starch until you find the consistency you like. Add salt and pepper to taste. Add rice, tomato concasse, corn and chopped fresh herbs to the sauce. Serve the fish on plates with sauce and boiled potatoes. Tomato concasse 6 peeled tomatoes 2 cloves garlic 1 Tsp. fresh basil 1 Tsp. fresh chives 1 Tsp. tomato paste 2 dl (0.85 c) olive oil salt pepper Cut the tomatoes in two and take out the seeds. Cut the tomato in cubes , 3x3 mm (in American measures 3 mm is - real small ; ). Mix the cubes with the other ingredients. Add salt and pepper to taste. Fish stock 1 kg (35 oz) fish bones from flounder, coalfish/pollack, salmon or other 1.5 - 2 l (1.5 - 2 quarts)water 1 tsp. salt 1 bay leaf 2 tsp. whole pepper corns 30 g (1 oz) onion 30 g (1 oz) leeks 30 g (1 oz) root of celery (turnip rooted celery?) Clean the fish bones, and let them lie in running water for app. 30 minutes. Put them in a pot. Cold water to cover. Let it boil without the lid on. Remove the foam? Add salt, spices and vegetables. Let the stock stay at a temperature just below boiling for about half an hour. Run it through a cheese cloth, and reduce it as much as you like. Let it cool quickly. Bones from salmon, mackerel or trout have to be very fresh if they are to be used. oz are weight, the cups are American cups. The recipe gives app. 1 litre (app. 1 quart).