Best Seared Halibut With Apple Pumpkin Puree Recipes

APPLE-PUMPKIN GALETTE

Steps:

• Make the crust: Pulse the flour, pecans, granulated sugar, shortening and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Line a rimmed baking sheet with parchment and coat with cooking spray. Gently peel off the top sheet of parchment covering the dough, then invert the dough onto the baking sheet. Peel off the top piece of parchment. Refrigerate until ready to use.
• Make the filling: Whisk the pumpkin, sour cream, 2 tablespoons granulated sugar, the egg yolk, flour, vanilla, cinnamon, ginger, cloves and salt in a large bowl until smooth. Peel the apples and thinly slice. Transfer to a separate bowl and toss with the remaining 2 tablespoons granulated sugar and the lemon juice.
• Spread the pumpkin mixture over the center of the dough, leaving a 2-inch border. Arrange the apples in concentric circles on top of the pumpkin mixture. Use the parchment to lift the edge of the dough and fold over the filling; pleat as needed. Refrigerate at least 30 minutes before baking.
• Set a baking sheet on the bottom rack of the oven; preheat to 400 degrees F. Brush the crust with the beaten egg and sprinkle with turbinado sugar. Dot the filling with the butter, then set the baking sheet with the galette directly on top of the hot baking sheet in the oven. Bake until golden, 25 to 30 minutes.
• Whisk the apricot jam and 1 teaspoon water in a small bowl. Remove the galette from the oven, brush the apples with the jam mixture while still hot and sprinkle with chopped pecans. Let cool slightly on the baking sheet before serving.

CUMIN-SEARED HALIBUT WITH SWEET CORN SAUCE

Steps:

• For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
• Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
• For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
• Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
• To finish the halibut, in a medium sauté pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it's ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.

APPLE-PUMPKIN BROWN BETTY

Steps:

• Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.
• Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.