Curry roasted halibut with morels and asparagus recipe
 Infusing the fish stock in this dish gives everything a delicately aromatic flavour – the perfect pairing for halibut. 1 tsp sea salt 1 tsp medium curry powder½ tsp ground turmeric 2 halibut fillets (250g/9oz each)2 tbsp olive oil30g/1oz unsalted butter 1 lime, to squeeze 1 tsp sea salt 1 tsp medium curry powder ½ tsp ground turmeric 2 halibut fillets (250g/9oz each) 2 tbsp olive oil 30g/1oz unsalted butter 1 lime, to squeeze 300ml/½ pint fish stock 1 tbsp sliced fresh root ginger 4 garlic cloves, sliced1 whole green chilli 2 tsp cumin seeds, toasted 2 tsp black mustard seeds, toasted 1 tbsp coriander seeds, toasted and crushed2 tbsp chopped coriander stalks, smashed 300ml/½ pint fish stock 1 tbsp sliced fresh root ginger 4 garlic cloves, sliced 1 whole green chilli 2 tsp cumin seeds, toasted 2 tsp black mustard seeds, toasted 1 tbsp coriander seeds, toasted and crushed 2 tbsp chopped coriander stalks, smashed 2 tbsp olive oil3 asparagus spears, sliced into ½cm pieces 6 morel mushrooms, sliced 150g/5½oz sugar-snap peas, slicedsalt and freshly ground black pepper 2 tbsp olive oil 3 asparagus spears, sliced into ½cm pieces 6 morel mushrooms, sliced 150g/5½oz sugar-snap peas, sliced salt and freshly ground black pepper 1 tbsp fresh chopped coriander, leaves onlyfew drops mustard oil 1 tbsp fresh chopped coriander, leaves only few drops mustard oil Method Pre-heat the oven to 220C/200C Fan/Gas 7.To make the curry roasted halibut, mix the salt with the curry powder and turmeric in a small bowl. Use this to season the halibut fillets well. Place the oil in a flameproof frying pan, over medium heat, then add the halibut flesh-side down until starting to colour.Once coloured, put into the preheated oven for 8 minutes or so. Remove and add the butter. Baste well and squeeze over the lime juice. Keep warm. To make the sauce, bring all the ingredients to the boil in a saucepan. Simmer gently for 20 minutes to infuse. Strain and keep warm. To make the morels and asparagus, place the oil in a pan. Sauté the asparagus gently to soften for 2–3 minutes, then add the morels and cook for a further 2 minutes. Add the sugar-snap peas, and cook for a few minutes more. After a few minutes when almost cooked, add the stock. Taste and season as needed with salt and freshly ground black pepper.Serve the morels and asparagus in a bowl with the roasted halibut on top, finished with the coriander and a few drops of mustard oil. Pre-heat the oven to 220C/200C Fan/Gas 7. Pre-heat the oven to 220C/200C Fan/Gas 7. To make the curry roasted halibut, mix the salt with the curry powder and turmeric in a small bowl. Use this to season the halibut fillets well. To make the curry roasted halibut, mix the salt with the curry powder and turmeric in a small bowl. Use this to season the halibut fillets well. Place the oil in a flameproof frying pan, over medium heat, then add the halibut flesh-side down until starting to colour. Place the oil in a flameproof frying pan, over medium heat, then add the halibut flesh-side down until starting to colour. Once coloured, put into the preheated oven for 8 minutes or so. Remove and add the butter. Baste well and squeeze over the lime juice. Keep warm. Once coloured, put into the preheated oven for 8 minutes or so. Remove and add the butter. Baste well and squeeze over the lime juice. Keep warm. To make the sauce, bring all the ingredients to the boil in a saucepan. Simmer gently for 20 minutes to infuse. Strain and keep warm. To make the sauce, bring all the ingredients to the boil in a saucepan. Simmer gently for 20 minutes to infuse. Strain and keep warm. To make the morels and asparagus, place the oil in a pan. Sauté the asparagus gently to soften for 2–3 minutes, then add the morels and cook for a further 2 minutes. Add the sugar-snap peas, and cook for a few minutes more. To make the morels and asparagus, place the oil in a pan. Sauté the asparagus gently to soften for 2–3 minutes, then add the morels and cook for a further 2 minutes. Add the sugar-snap peas, and cook for a few minutes more. After a few minutes when almost cooked, add the stock. Taste and season as needed with salt and freshly ground black pepper. After a few minutes when almost cooked, add the stock. Taste and season as needed with salt and freshly ground black pepper. Serve the morels and asparagus in a bowl with the roasted halibut on top, finished with the coriander and a few drops of mustard oil. Serve the morels and asparagus in a bowl with the roasted halibut on top, finished with the coriander and a few drops of mustard oil.