Puree

Pan Seared Halibut with Yuzu Mushroom Butter Sauce and Pomme Puree – Delishar

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It’s been a while since we had a nice piece of fish. Lucky for us, we had 2 beautiful fillet of wild Alaskan Halibut from The Alaska Guys, and almost straight away I know we are going to have a really nice dinner.

Not trying to blow my own horn, but quite honestly, everything on the plate was amazing! The quality piece of halibut doesn’t need much doctoring up. The gorgeous crispy golden crust was Oh My Yum! That mushroom yuzu butter sauce was out of this world. I secretly wished that I had made more of it.

You can never go wrong with Caprese Salad. Mozzarella balls, fresh basil, and sweet cherry tomatoes drizzled with balsamic vinaigrette. I can eat that every single day!

The pomme puree was a game changer. It was quite a lot of work, but it was well worth the effort. I believe every single mouthful I had, I murmured “Mmmmm…”. It was smooth, buttery, rich, creamy, and fluffy, all at the same time. Sounds almost impossible, I know. You have got to try it at least once, please.

This was another one of those dinner, that the husband rewarded me with a big sloppy kiss. His special way of saying “Thank you for the really nice meal”. And he usually only does that for meals that he really enjoyed. Putting the fish and sauce together took me about 20 minutes, the salad comes together in 5 minutes. The Pomme puree was the most time consuming, but it was worth it. If you want something simpler, try my garlic mashed potatoes or rosemary mashed cauliflower.

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.

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Pan-Seared Halibut

  • 2 pieces of wild halibut fillet 230g each from TAG
  • Olive oil or other preferred high smoke point oil.
  • Salt and pepper to taste

  • Allow thawed fish to stand at room temperature for 15 minutes.

  • Pat dry both side of the fish to minimise oil splatter.

  • Season both sides of halibut generously with salt and pepper.

  • Heat pan on med high, and add oil till about 1/8 inch of side of pan.

  • When oil is shimmering, add halibut presentation side down.

  • Hold it down for 30 secs.

  • Leave it to cook for 4-5 minutes until bottom is golden brown.

  • So not move the fish, we want a nice sear!

  • Flip the fillet, reduce heat to med-low, and cook through (about 3 minutes).

  • Transfer fillet to paper towel to remove some of the excess grease.

  • Use the same pan for the sauce.

  • Pour out all but 1 tbsp remaining oil.

Yuzu Butter Sauce

  • 1 tbsp butter
  • 1 tbsp of remaining olive oil from searing fish
  • Handful of Shimeji or clamshell mushrooms
  • 1 clove garlic minced
  • 1 tbsp chopped parsley
  • 3 tbsp water
  • 1-2 tbsp yuzu juice or to taste I got my small bottle of yuzu from meidiya
  • 2 tbsp butter

  • Melt 1 tbsp of butter in the olive oil over med high heat.Saute mushroom for a minute. Pour in water and scrape out the pan goodness.Add garlic and saute for a minute.Reduce heat to low.Pour in yuzu juice, and add butter.Allow butter to melt and when sauce thickens, remove from heat.Stir in chopped parsley.Serve over pan-seared halibut fillets.

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Pommes Puree

  • 500 g russet or yukon potatoes skin on and cleaned
  • 1 tbsp sauce
  • 150 g room slightly soften butter
  • 1/2 cup milk
  • 1/2 to 3/4 cup heavy cream
  • Salt and pepper to taste

  • Add potatoes into a pot of tap water, and add 1 tbsp salt.

  • Bring to boil, and allow to cook until potatoes are fork tender. (about 25-30 minutes)

  • Drain and peel skin off potatoes while hot. The skin comes off very easily!

  • Push potatoes through a ricer, if you do not have one, then mash it like I did.

  • Meanwhile, heat milk and heavy cream until it comes to a simmer.

  • Add butter to the potatoes and mix until combined.

  • Then slowly pour in the hot cream and milk mixture while stirring to combine until desired consistency.

  • Season with salt and pepper.

  • Lastly, push the potatoes through a sieve to get this incredibly smooth, rich, and fluffy potato puree.

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Browned Butter Seared Scallops with Cauli-couscous & Pumpkin Puree (Keto, Paleo, Whole 30) – Delishar

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While grocery shopping, I saw some really pretty wild caught scallops that inspired this meal. I was planning to make pumpkin soup but quickly deviated from the original plan to make this ultra luscious and velvety pumpkin puree instead. So glad I did it though! I swear it was so delish and so easy to put together too! To pair, I made a low-carb version of couscous made using cauliflower and seasoned it with fresh herbs with a touch of citrus. The star of the meal is the sweet, meaty, and tender pan-seared scallops drizzled with browned butter that we can’t stop eating! 

I know, I know… Keto folks will start saying that pumpkin is high in carbs. However, as with all ingredients, it’s all about the serving size. This recipe works out to be about 12g of total carbs, bearing in mind serving size. Do watch your serving size: 50g (1/4 cup) of pumpkin puree, 100g (1 cup) cauliflower couscous, and 125g scallops = Total Carbohydrates: 12.26 g, and 3.2 g Fiber. We had leftover pumpkin puree & cauliflower couscous from this recipe for me to have lunch the next day. 

This recipe consists of 3 different recipes/dishes put together. The pan-seared scallops with browned butter sauce, the silky pumpkin puree, and the lemon parsley cauliflower-couscous. Feel free to deconstruct it and pair it with something else that you fancy. 

The cauliflower couscous works very well as a staple on its own. Pairs beautifully with any kind of protein, especially seafood. Don’t be intimidated by the use of Xanthan Gum in this recipe. The Xanthan gum helps bind the puree together and give it a silky gooey texture. It’ll work without Xanthan as well. This is my kind of perfect low-carb meal and the colours on the plate are just visually very appealing! 

Browned Butter Scallops on Cauli-couscous & Pumpkin Puree

Delishar

Pumpkin Puree

  • 500 g pumpkin peeled and seeded (Butternut if you aren’t concern about carb count)
  • 1/4 tsp Xanthan gum optional
  • Salt to taste

Lemon Parsley Cauli-Couscous

  • 500 g Cauliflower
  • 3 tbsp chopped italian parsley
  • 1-2 tbsp lemon juice
  • Zest of 1 lemon
  • 2 tbsp olive oil

Pan Seared Scallops

  • 500 g Wild Caught Large Scallops
  • 2 tbsp olive oil
  • Salt & Pepper to taste
  • 3 tbsp butter for browned butter

Pumpkin Puree

  • Slice pumpkin into thin slices and steam over high heat for 10 minutes until soft and tender.

  • Drain any excess liquid and transfer to blender.

  • Season with salt, add Xanthan gum and blend until pureed.

  • Pour the puree through a sieve to remove larger lumps.

  • Use a spoon to push the puree through the sieve.

Lemon Parsley Cauli-Couscous

  • Clean cauliflower, remove stalk, and separate into florets.

  • Using a food processor, process florets into the size of couscous.

  • Heat pan on high heat with oil.

  • Stir-fry cauliflower until dried and slightly brown. (About 8 minutes)

  • Season with salt and black pepper.

  • Remove from heat, stir in chopped parsley, lemon juice, and 1-2 tsp lemon zest.

  • Save some lemon zest for garnish later.

Pan Seared Scallops

  • Pat dry scallops with kitchen towel.

  • Season generously with salt and black pepper.

  • In a pan over medium-high heat, add olive oil.

  • When oil is heated, add scallops on by one, taking care not to overcrowd the pan.

  • You might have to work in batches.

  • Allow to cook for about 2 minutes untouched. This will give the scallops a golden crust.

  • Flip and cook for another 1-2 minutes, do not over cook it.

  • In another smaller clean pan, melt butter over medium heat.

  • Allow to cook until slightly browned and smell nutty.

  • Remove from heat immediately and transfer into a bowl.

Putting it together

  • Ladle the puree on the plate, using the back of the ladle to spread the puree in a circular motion.

  • My ladle is small about 1/4 cup.

  • Top with cauli-couscous & scallops.

  • Spoon browned butter over scallops.

  • Garnish with reserved lemon zest.

Xanthan helps bind the puree and give a more gooey texture. But this is absolutely optional.
Paleo & Whole 30: Strain the browned butter to remove milk solids. This will give you browned ghee.
Keto: Watch serving size 50g of pumpkin puree, 100g cauliflower couscous, and 125g scallops =
Total Carbohydrates: 12.26 g, 3.2 g Fiber

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