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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).

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