Steamed Halibut and Foie Gras with Soy Ginger Consomme

I love the different species of fish drawn from the cold waters of the northern hemisphere, and halibut is definitely one of the stars. The other flavours and textures introduced in this dish play a great supporting role and don’t override the inherent character of the fish. If halibut is unavailable, use sole, flounder, brill or even deepwater flathead. The foie gras can only be steamed inside the fish if it is raw (impossible in Australia as the importation of the raw product is forbidden