Seared Filet of Halibut with Cauliflower Puree and Parsley Coulis
For the Halibut:
- 4 filets halibut
- Vegetable oil
- Salt and pepper
- 2 sprigs thyme
- 2 Tbsp butter
For the Puree:
- 1 head of cauliflower
- 1/2 gallon milk
- 3 Tbsp butter
For the Coulis:
- 1 bunch parsley, tough stems removed
- 1/2 tsp lemon juice or vinegar
- water as needed
In a heavy bottomed skillet heat enough oil to lightly cover the bottom of the pan. Season the fish with salt and pepper and place it presentation side down in the pan. Cook the fish most of the way on the first side until only a little uncooked color remains. Flip the fish, add the thyme and butter to the pan and gently baste the fish with butter as it cooks the rest of the way through. Serve immediately.
Clean the cauliflower florets into even sized pieces. After trimming the outer area, cut stem pieces larger than florets. Put the cut cauliflower in a large saucepot and cover cauliflower with milk. Cook on low heat until cauliflower is fully tender. Using a slotted spoon, transfer the cauliflower to a VitaMix (save the milk! You might need it to puree the cauliflower) and puree until smooth, while hot. Add milk as needed to adjust consistency, and at the end puree in butter. Season and serve.
Blanch the parsley in boiling, salted water for 45-60 seconds until very wilted and bright green. Drain and pat dry. Move parsley to a VitaMix or very powerful blender and puree until smooth, adding a tiny amount of water if needed. Add lemon then mix & taste for seasoning. Pass through a fine mesh strainer if needed.