Seared Halibut Steaks, Boulangère Potatoes, Spiced Cauliflower Puree and Thyme Jus - James Martin Ch

Ingredients

• 4 X 180g Halibut Steaks (Skin removed)
• Oil for frying
• 60g unsalted butter
• Salt and pepper
• 150mls jus or gravy
• 50mls Olive oil
• 1 teaspoon fresh thyme leaves
• 6 Maris piper potatoes
• 4 Spanish onions (finely sliced)
• 200g unsalted butter (melted)
• 1 small Cauliflower (roughly chopped)
• 1 small shallot (finely chopped)
• 20g unsalted butter
• 2 teaspoons Curry Powder
• 1 teaspoon Fenugreek
• 300mls milk
• 150mls Double cream