Roasted halibut with ginger lemongrass curry sauce

Split the shallot, cut off the root end and peel. Slice vertically almost to the root, holding its shape, then cut crosswise; the closer the cuts, the finer the mince.

Shave off most of the bell pepper flesh to the desired thickness, cut into thin julienne and dice into brunoise, 3 mm or less, consistent in size and shape.

Chop the lemongrass and ginger. Turn the piquillo peppers into a coulis.

Saute the shallots and lemongrass, add the ginger and cook a few minutes until fragrant.

Deglaze with white wine and reduce by half.

Add heavy cream, milk and coconut milk and cook down to a syrupy consistency. Season with salt, curry and turmeric, pass through a sieve and set aside.

Run the knife along the spine of the halibut, split in half if necessary and remove any remaining bones.

Skin the fish: slit at the tail, hold the blade at a 30 degree angle and pull the skin to release the flesh. Portion and keep refrigerated.

Season the fish with olive oil and salt; sear in a very hot non-stick pan five minutes on high.

Finish in the oven seven minutes more.

Serve with basmati rice, the bell pepper brunoise, the piquillo sauce and the ginger lemongrass sauce.