INGREDIENTS

Sauce “Proposal:”
½ cup lime juice
½ cup light soy sauce
8 ounces unsalted butter
¼ cup chilled brown butter
½ roasted onion, brunoise
2 tablespoons chopped capers
3 tablespoons roasted cauliflower floret pieces
3 tablespoons roasted romanesco floret pieces
2 tablespoons toasted, crushed hazelnuts
2 tablespoons chopped parsley
1 tablespoon red pepper flakes

Cauliflower Purée:
1 head cauliflower
1 pint heavy cream

Roasted Halibut:
Olive oil
3 whole baby halibut, head and skin off
Butter
Garlic
Thyme

METHOD

For the Sauce “Proposal:”
Bring the lime juice and soy sauce to a boil, then remove from the heat. Emulsify the butter into the soy mixture over low heat. Once emulsified, whisk in the brown butter. Mix with a hand-held immersion blender until light and airy. When ready to serve and the fish has been cooked, stir in the remaining ingredients.

For the Cauliflower Purée:
Blanch cauliflower in salted water. Heat the cream gently. When the cauliflower is fully cooked, purée in a Vita-Prep blender with hot heavy cream on highest setting until smooth and light.

For the Roasted Halibut:
Per order: Heat the olive oil in a very hot pan, and sear the halibut “face” side down first until light brown. Flip and add some butter, garlic and thyme, basting until fully cooked. Remove from the heat and rest on the bone for about 5 minutes. Filet the fish and deep-fry the bones at 350ºF until crispy. Put fish back together without the bones and plate. Put purée on one side and sauce the fish liberally. Top with the whole deep-fried fish backbone.