Pacific halibut and cauliflower Grenobloise

Serves 4

  • 1 ½ lbs fresh halibut, cut into 4 equal portions
  • Salt and freshly ground white pepper
  • 2 tablespoons extra-virgin olive oil
  • 10 Brussels sprouts, outer leaves removed, reserved on the side; remaining sprout thinly sliced
  • 1 head of cauliflower; stems and leaves discarded, half cut in small florets, half thinly shaved, preferably on a Japanese Mandoline
  • 3 tablespoons unsalted butter
  • ¼ cup small capers
  • 1 lemon, peeled, segments removed and diced, juice reserved
  • ¼ cup chicken jus or demi-glace
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped flat-leaf parsley leaves
  • 1 tablespoon finely chopped tarragon leaves
  • 10-15 whole flat-leaf parsley leaves

Preparation:

  1. Preheat the oven to 350⁰F. 
  2. Season the halibut on all sides with salt and freshly ground white pepper; set aside.  In a medium sauté pan set over medium heat, warm the olive oil and add the thinly sliced Brussels sprouts.  Cook for 5 minutes, stirring continuously.  Transfer to a bowl and cover with aluminum foil to keep warm. 
  3. In a medium saucepot, boil 2 liters of heavily salted water and add the reserved outer Brussels sprout leaves.  Cook for 20 seconds, then immediately transfer to a bowl of ice water to stop the cooking process.  Once cooled, remove from the ice water bath onto a paper towel and set aside. 
  4. In a large sauté pan, set over medium heat, warm the butter until it begins to sizzle and foam.  Place the halibut filets in the butter and cook for two minutes.  Carefully flip over the filets and transfer the pan to the oven.  Continue cooking for 4 minutes, depending on the size of the filets.  Once cooked, remove the halibut from the pan and set aside, covered with aluminum foil. 
  5. In the same pan, add the cauliflower, and stir to coat it with the butter.  Return the pan to the oven and roast for about 5 minutes or until golden brown.  Transfer the cauliflower to a bowl and cover to keep warm. 
  6. Still using the same sauté pan, add the capers, lemon, and chicken jus, bring to a simmer, then turn off the heat.  Add the chopped chives, parsley and tarragon and keep warm. 

To serve:

Spoon the sautéed Brussels sprouts equally onto four warm dinner plates and place the halibut filet on top.  Arrange the roasted cauliflower florets around each filet, then spoon the lemon-caper sauce over the fish and cauliflower.  In a small bowl, combine the Brussels sprout leaves, shaved cauliflower, and parsley leaves; season with salt, freshly ground white pepper, and about a teaspoon’s worth of the reserved lemon juice.  Toss into a salad and set atop the halibut.