The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

SOLE CATALANE

SOLE CATALANE

The Kitchen Scholar
Fish

SOURCE: ANDRÉ SOLTNER AND SEYMOUR BRITCHKY. THE LUTÈCE COOKBOOK .

Ingredients

1/4 cup/60 mL olive oil

1/4 cup/13 grams finely chopped onion

1 teaspoon/6 grams finely chopped garlic

2 medium tomatoes, peeled, seeded, juiced, and chopped in 1/4-inch/0.64-cm cubes

1 tablespoon/6 grams curry powder

Salt and freshly ground black pepper to taste

Pinch of cayenne pepper

1/2 cup/120 mL dry white wine

1 cup/240 mL heavy cream

1 tablespoon/8 grams all-purpose flour

2 pounds/900 grams halibut fillets, cut into 12 equal portions

1 tablespoon/3 grams chiffonade of fresh basil leaves, preferably picked on the same day, for garnish

Chopped parsley, preferably picked on the same day, for garnish

Steamed rice

Specific Equipment

Small saucepan

Large bowl

Wire whisk

Paper towels

Large nonstick skillet OR sauté pan

Spatula

Serves 6

Instructions

1. Pour 1 tablespoon/15 mL olive oil into a small saucepan set over medium heat. Sauté in the onions for 2 minutes or until the onions have softened but not browned. Stir in the garlic, tomatoes, 1 teaspoon/2 grams curry powder, salt, pepper, cayenne pepper, and white wine and bring to a boil. Pour in the cream and boil the sauce gently under moderate heat, stirring occasionally for 10 minutes or until half of the liquid has reduced. Remove the saucepan from heat and set aside in a warm place.

2. Stir the flour and 2 teaspoons/4 grams curry powder in a large bowl with a wire whisk until well-blended. Set aside.

3. Dry the halibut fillets thoroughly with paper towels and dredge them lightly with the flour mixture on both sides. Season the fish on both sides with salt to taste.

4. Pour 3 tablespoons/45 mL olive oil into a large nonstick skillet or sauté pan set over medium heat. Sauté in the halibut fillets on one side for 4 minutes or until golden brown. Flip the halibut fillets over the other side with a spatula and sauté for another 4 minutes or until they have turned golden brown. Remove the skillet or sauté pan from heat.

5. Spoon the curried sauce onto individual serving plates or large serving platter. Arrange the halibut fillets over the sauce and sprinkle in the basil leaves and chopped parsley for garnish. Serve with steamed rice.

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