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1
Melt the butter in a small saucepan over low heat. Add the hazelnuts and toast them until golden brown, stirring occasionally to keep them from burning, about 3 minutes. Add the fish stock and heavy cream and simmer for 5 minutes.
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2
Transfer to a blender or a food processor fitted with a metal blade and puree until smooth.
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3
Melt the butter in a large saute pan over medium-high heat. Add the sliced cauliflower and cook until the slices are golden brown, about 2 minutes per side. Add the heavy cream and simmer until the cream has been reduced by half, about 2 minutes. Puree the cauliflower mixture in a blender until smooth. Season to taste with salt and pepper.
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4
Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender when pierced with a knife, about 5 minutes. Immediately transfer the sprouts to a bowl of ice water. Once cool, drain the sprouts.
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5
Melt the butter in a large saute pan over medium-high heat until foamy. Add the hazelnuts and saute until they just begin to color, about 2 minutes. Add the Brussels sprouts and continue cooking until the sprouts and hazelnuts are browned, about 5 minutes. Add the garlic and sage and cook until the garlic and sage soften, about 1 minute. Season to taste with salt and pepper.
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6
Season the halibut with salt and pepper. Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat.
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7
Place 3 halibut fillets in the pan and cook until the fish begins to turn opaque, about 3 minutes. Turn the fish over and cook until the flesh is opaque and begins to flake, about another 3 minutes. The thickness of the fish will determine the cooking time. Remove the fish from the pan and cover it with foil to keep warm. Repeat with the remaining 2 tablespoons of olive oil and 3 halibut fillets.
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8
Place a spoonful of cauliflower cream in the center of 6 plates. Top the cauliflower cream with the halibut, spoon the hazelnut cream on top of the fish, and scatter the Brussels sprouts around the fish. Serve immediately.
