Indian Ocean Breeze
An elegant fusion dish featuring sous vide haddock with coconut curry essence, lobster ravioli in aromatic vodka sauce, and tropical garnishes that ca...
4 servings
Fusion Cuisine
🟡Intermediate★★★☆☆
Jun 2, 2025
32 views
Ingredients
🥬
1/2 cup
crushed tomatoes
San Marzano preferred
🥛
2 tablespoons
butter
unsalted
🍎
2 limes
lime
zested and juiced
🥛
1 cup
heavy cream
🫒
3 tablespoons
olive oil
🍎
1/2 cup
coconut milk
full-fat
📦
1/4 cup
vodka
📦
12 pieces
frozen lobster ravioli
high-quality store-bought
📦
1/4 cup
fresh cilantro
chopped
📦
4 pieces
haddock fillets
6 oz each, skin removed
📦
1/4 cup
microgreens
for garnish
📦
1 medium
shallot
finely diced
🥬
1 tablespoon
fresh ginger
finely minced
🥬
3 cloves
garlic cloves
minced
🥬
1/2 teaspoon
white pepper
🍎
2 tablespoons
coconut flakes
toasted
🌶️
1 teaspoon
sea salt
🌶️
1 teaspoon
curry powder
mild Madras style
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Prepare a sous vide water bath at 140°F (60°C). Season the haddock fillets with sea salt, white pepper, and a drizzle of olive oil. Vacuum seal each fillet individually or use the water displacement method in zip-lock bags. This precise temperature ensures the fish remains tender and flaky while cooking evenly throughout.
Step 2
Submerge the sealed haddock fillets in the sous vide bath and cook for 25 minutes. The controlled temperature will break down the proteins gently, creating a silky texture impossible to achieve through traditional cooking methods.
Step 3
Bring a large pot of salted water to a rolling boil for the frozen lobster ravioli. The water should taste like seawater - this seasons the pasta from within and prevents the delicate lobster filling from becoming bland.
Step 4
Heat olive oil in a large sauté pan over medium heat. Add the diced shallot and cook for 2-3 minutes until translucent and fragrant. The shallot should sizzle gently - if it browns too quickly, reduce the heat to prevent bitterness.
Step 5
Add the minced garlic and fresh ginger to the pan, stirring constantly for 30 seconds until aromatic. This brief cooking time releases the essential oils without burning, which would create harsh flavors.
Step 6
Pour in the vodka carefully, as it may flame briefly. Allow it to reduce by half, approximately 2-3 minutes, which concentrates the alcohol's flavor while cooking off the harsh bite. The mixture should smell sweet and mellow.
Step 7
Stir in the crushed tomatoes and curry powder, cooking for 3-4 minutes until the tomatoes break down and the curry powder blooms. The sauce should deepen in color and develop a complex, aromatic base.
Step 8
Slowly whisk in the coconut milk and heavy cream, creating a smooth, luxurious sauce. Reduce heat to low and simmer gently for 8-10 minutes until the sauce coats the back of a spoon. Season with sea salt and white pepper to taste.
Step 9
Add the frozen lobster ravioli to the boiling water and cook according to package directions, typically 3-4 minutes until they float to the surface. Fresh pasta will have a slight bite when properly cooked - avoid overcooking as the delicate lobster filling can become rubbery.
Step 10
Remove the haddock fillets from the sous vide bath and pat dry. Heat a non-stick pan over medium-high heat with a tablespoon of olive oil. Sear the haddock for 1-2 minutes per side until golden, creating textural contrast with the tender interior.
Step 11
Using a slotted spoon, transfer the cooked lobster ravioli directly from the pasta water into the vodka-coconut sauce. Add butter and gently toss to coat, allowing the starchy pasta water to help bind the sauce. Add lime zest and half the lime juice.
Step 12
Taste and adjust seasoning with additional lime juice, sea salt, or white pepper as needed. The sauce should balance creamy richness with bright acidity and subtle spice warmth that evokes tropical ocean breezes.
✨Chef's Tips
- ★If you don't have a sous vide setup, pan-sear the haddock in a heavy-bottomed pan over medium heat for 3-4 minutes per side, but watch carefully as haddock can overcook quickly and become dry.
- ★Reserve 1/2 cup of the pasta cooking water before draining - the starch helps bind the sauce to the ravioli and creates a silky, restaurant-quality finish that clings beautifully to each piece.
- ★Toast the coconut flakes in a dry pan for 2-3 minutes until golden brown, stirring constantly. This intensifies their flavor and adds crucial textural contrast to the creamy dish.
- ★The curry powder should be bloomed in the oil-shallot mixture for maximum flavor impact - raw curry powder tastes dusty and harsh, while properly bloomed spices become fragrant and complex.
- ★Plate immediately while everything is hot - arrange 3 ravioli per plate, place the seared haddock alongside, and finish with toasted coconut flakes, fresh cilantro, and microgreens for a professional presentation that captures the dish's tropical inspiration.
seafoodlobsterhaddocksous videvodka saucecoconutcurryfusiondinnerelegant