Pan-seared Halibut With Caramelized Cauli?ower & Hazelnuts

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Details

18 Ingredients

• For the Hazelnut Cream:
• 1 Tbsp 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 Tbsps unsalted butter
• 1/2 lb cauliflower, sliced 1/2-inch thick
• Sea salt and freshly ground black pepper
• For the Brussels Sprouts:
• 3/4 lb medium Brussels sprouts, trimmed and halved
• 3 Tbsps unsalted butter
• 1/4 cup hazelnuts, roughly chopped
• 1/2 tsp finely chopped garlic
• 4 fresh sage leaves, thinly sliced
• For the Halibut:
• 6 skinless halibut fillets, 6 ozs each
• 4 Tbsps extra virgin olive oil