Fish Timbales with Curry Sauce
Submitted by wolka
Fish timbales made with pureed cod or halibut, eggs, and nutmeg, baked in a water bath and served with a creamy curry sauce. An elegant seafood dinner from classic French technique.
YIELD
6 servingsPREP
30 minCOOK
45 minREADY
75 minA timbale is a savory custard baked in a mold, and this one turns humble cod or halibut into something that belongs on a white tablecloth. The fish gets simmered in milk with onion, pureed smooth, then mixed with eggs and bread crumbs before baking in a water bath.
The water bath is what gives these their silky, custard-like texture. It keeps the temperature even and gentle, so the eggs set slowly without turning rubbery. You’ll know they’re done when a knife comes out clean after 30 minutes.
The curry sauce is a simple roux-based béchamel with curry powder stirred in. It’s mild, creamy, and just warm enough to complement the delicate fish without overpowering it. Pour it over the unmolded timbales right before serving for a striking presentation.
Chef Tips
- Simmer the fish gently in milk. Boiling toughens the proteins and makes the puree grainy instead of smooth
- Blend until completely smooth with no chunks. The texture of the finished timbale depends on it
- Grease the custard cups well so the timbales release cleanly when inverted
- The water in the baking pan should come halfway up the cups. Too little water means uneven cooking
Variations
- Use salmon for a richer, more colorful timbale
- Add a tablespoon of fresh dill to the fish mixture for an herbal note
- Replace the curry sauce with a classic dill cream sauce or lemon butter
Ingredients
Directions
Heat the oven to 350℉ (180℃).
Grease six 6 ounce custard cups.
Heat the butter in a 10-inch skillet, over medium heat until it is melted.
Cook the onion in the butter until tender but not browned.
Add the halibut or cod pieces and the milk, then heat to simmering (do NOT boil) and reduce the heat.
Cover and simmer for 5 minutes or until the fish flakes easily with a fork.
Place the mixture in a food processor work bowl or blender container.
Cover and process on high speed about 1 minute, stopping the blender occasionally to scrape the sides, until smooth.
Mix the fish mixture, bread crumbs, salt, nutmeg, pepper and the eggs together.
Pour into the custard cups.
Place the cups in a rectangular pan, 13 x 9 x 2 inches, on the oven rack.
Pour very hot water into the pan to within ½ inch of the tops of the cups.
Bake for 30 minutes in the preheated oven or until a knife inserted in the center comes out clean.
Unmold and serve with the Curry Sauce.
CURRY SAUCE: Heat the butter in a 1½-quart saucepan over low heat until melted.
Stir in the flour, curry powder, salt and pepper.
Cook over low heat, stirring constantly, until smooth and bubbly then remove from the heat.
Stir in the milk, heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Comments
