6 Alaskan Halibut filets, 8 oz. each
18 Fingerling Potatoes, per cooked and sliced
24 Cipollini Onions
1 cup English peas
2 cups petite Chanterelle mushrooms
3 cups dark chicken stock
3 Tbl. chives, minced
2 Tbl. thyme leaf
1 Tbl. lemon juice
3 Tbl. butter
3 Tbl. olive oil, to sear halibut
salt and pepper as needed
6 sprigs chervil
preserved lemon rind, finely sliced

Method
1. Season the halibut wit salt, pepper and sauté olive oil until slightly browned; finish in a 400-degree oven until just cooked through.
2. In a separate sauté pan over medium high heat place half the butter, cipollini onions, chanterelles and sliced fingerling potatoes (potatoes may be left whole if they are small enough). Sauté until vegetables are well caramelized.
3. Add the chicken stock and reduce by 2/3rds. Add the butter, herbs, lemon juice and peas.
4. Continue to simmer until the butter has melted into the sauce and the peas are warmed through.
5. Season with salt and pepper and plate.
6. Garnish with fresh chervil and preserved lemon rind.