Pan-Seared Halibut With Caramelized Cauli?Ower & Hazelnuts

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Serious Eats


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For the Hazelnut Cream:

1 tablespoon unsalted butter

1/2 cup hazelnuts, skins removed and roughly chopped

3/4 cup fish stock

3/4 cup heavy cream

For the Caramelized Cauliflower Cream:

2 tablespoons unsalted butter

1/2 pound cauliflower, sliced 1/2-inch thick

Sea salt and freshly ground black pepper

For the Brussels Sprouts:

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

For the Halibut:

6 skinless halibut fillets, 6 ounces each

4 tablespoons extra virgin olive oil

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