Ingredients: 1 filet of halibut (about 1 lb) 1 cup of julienne Yukon Gold potatoes 4 tbsp of clarified butter 1/2 tsp balsamic vinegar 1 cup of julienne onions 1 tbsp of olive oil 1 cup of fresh pea shoots 3 tbsp of white wine 1/4 cup of fresh peas 5 or 6 sugar snap peas w/ pods 1 tsp of mint 1/2 cup of veal stock (chicken stock will be fine as well) Sprig of fresh herb for garnish (mint, green onion, chervil)

Onions

In a medium frying pan on low heat, add 1 cup of julienne onions and 1 tablespoon of olive oil. Sweat them until they turn golden and caramelize. This should take about an hour. Once the onions are caramelized, add 1/2 teaspoon of balsamic vinegar and stir until it is mixed well.

Halibut

Preheat a heavy-bottomed frying pan on medium/high heat. Add 1tablespoon of clarified butter. Place in the filet of halibut and sear it. Once you have placed the halibut in the pan, do not move it, as this will tear the flesh off of the fish. Cook on one side until there is a nice crust. Once you are able to easily move the fish, it is ready to turn. Sear the other side.

Potatoes

Preheat a medium sized frying pan on medium/high heat. Add 2 tablespoon of clarified butter and 1 cup of julienne Yukon Gold potatoes. Stir the potatoes and cook until they reach a golden color. Once the potatoes have reached a golden color, add the caramelized onions and mix them together. Add 1/2 cup of veal stock, mix and heat until liquid is absorbed. Remove from heat.

Pea Greens

Preheat a medium sized frying pan on medium/high heat. Add 1 cup of pea shoots and 1 tablespoon of clarified butter. Toss very quickly. The pea chutes will cook very fast. Add 3 tablespoons of white wine to steam the greens. Add 1/4 cup of fresh peas, 5 or 6 sugar snap peas and 1 teaspoon of fresh mint. Mix the ingredients together, reduce heat and remove them from heat once cooked.

To Plate:

Place the greens mixture in the center of the plate and scatter the loose peas. Place the potato and onion mixture beside the greens. The halibut can be placed on top of the greens with the crust side up. Using a spoon, drip any remaining sauce from the potatoes and onions around the dish. Garnish with fresh herbs.