Halibut With Curry Sauce And Blue Berries

• 2 Halibut Filets with skin
• 3 shalots
• 2 Tablespoons Olive oil
• 2 Tablespoons butter
• 2 Tablespoons of Sugar
• 1 can of celery cream soup
• 1/4 cup White wine
• 3 teaspoons of curry
• 2 cups of fresh blueberries
• Vodka to cover berries (1-2 cups)
• Dill weed for garnish.

1. Blue berries:
2. Put blueberries in a container flat enough so you can cover them with the vodka. Let them stand for 1 hour. Bring blueberries and vodka to a saucepan, add 2 tablespoons of sugar. Heat medium high until caramelized. +/- 18 minutes. Set aside.
3. Curry Sauce:
4. In a saucepan put oil and butter in medium heat. Add shallots and cook until transparent. Add the curry, wine and canned soup. Cook until thick in medium heat.
5. Strain sauce through fine-mesh strainer. Return to saucepan and keep in low heat until serve time.
6. Halibut:
7. Broil Halibut in a pan on a rack (skin down) filled with a little water, don't let water touch the fish. Cover with aluminum foil. Cook for 15 to 20 minutes depending on size of fish. Don't over cook.
8. Take fish skin off and set over a bed of mashed potatoes. With a spoon make lines with the curry sauce over the fish crossing in the middle, resembling an asterisk sign. Put a spoon of blueberries in the middle, sprinkle with dill and serve.

skin, shalots, olive oil, butter, sugar, cream soup, white wine, curry, blueberries, vodka

Taken from www.epicurious.com/recipes/member/views/halibut-with-curry-sauce-and-blue-berries-1203334 (may not work)