Pan-Seared Halibut With Caramelized Cauliflower & Hazelnuts

• 1 tablespoon unsalted butter
• 1/2 cup hazelnuts, skins removed and roughly chopped
• 3/4 cup fish stock
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 pound cauliflower, sliced 1/2-inch thick
• 3/4 cup heavy cream
• Sea salt and freshly ground black pepper
• 3/4 pound medium Brussels sprouts, trimmed and halved
• 3 tablespoons unsalted butter
• 1/4 cup hazelnuts, roughly chopped
• 1/2 teaspoon finely chopped garlic
• 4 fresh sage leaves, thinly sliced
• 6 skinless halibut fillets, 6 ounces each
• 4 tablespoons extra virgin olive oil

1. Melt the butter in a small saucepan over low heat. Add the hazelnuts and toast them until golden brown, stirring occasionally to keep them from burning, about 3 minutes. Add the fish stock and heavy cream and simmer for 5 minutes.
2. Transfer to a blender or a food processor fitted with a metal blade and puree until smooth.
3. Melt the butter in a large saute pan over medium-high heat. Add the sliced cauliflower and cook until the slices are golden brown, about 2 minutes per side. Add the heavy cream and simmer until the cream has been reduced by half, about 2 minutes. Puree the cauliflower mixture in a blender until smooth. Season to taste with salt and pepper.
4. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender when pierced with a knife, about 5 minutes. Immediately transfer the sprouts to a bowl of ice water. Once cool, drain the sprouts.
5. Melt the butter in a large saute pan over medium-high heat until foamy. Add the hazelnuts and saute until they just begin to color, about 2 minutes. Add the Brussels sprouts and continue cooking until the sprouts and hazelnuts are browned, about 5 minutes. Add the garlic and sage and cook until the garlic and sage soften, about 1 minute. Season to taste with salt and pepper.
6. Season the halibut with salt and pepper. Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat.
7. Place 3 halibut fillets in the pan and cook until the fish begins to turn opaque, about 3 minutes. Turn the fish over and cook until the flesh is opaque and begins to flake, about another 3 minutes. The thickness of the fish will determine the cooking time. Remove the fish from the pan and cover it with foil to keep warm. Repeat with the remaining 2 tablespoons of olive oil and 3 halibut fillets.
8. Place a spoonful of cauliflower cream in the center of 6 plates. Top the cauliflower cream with the halibut, spoon the hazelnut cream on top of the fish, and scatter the Brussels sprouts around the fish. Serve immediately.

unsalted butter, hazelnuts, fish stock, heavy cream, unsalted butter, cauliflower, heavy cream, salt, brussels sprouts, unsalted butter, hazelnuts, garlic, sage, extra virgin olive oil

Taken from www.seriouseats.com/recipes/2010/09/pan-seared-halibut-with-caramelized-cauliflower-and-hazelnuts-recipe.html (may not work)