Instructions: For the nage: Place the shallots and white wine in a non-reactive (see note)

saucepan over medium heat, and reduce the wine to 2 tablespoons. Add the fish stock and reduce by half. Add the cream and truffles, bring to a boil and cook on low heat for 10 minutes, skimming the top carefully.

For the halibut: Heat 6 soup bowls and butter them thoroughly. Cover the bottom of each bowl with 3 ounces of halibut, making sure the "leaves"

dont overlap. Also, tuck the fish on the side of the bowl so that all fish is covered once you pour the nage over it.

Divide the asparagus tips, peas, fava beans, tomatoes, carrots and morels equally among the bowls. Pour the simmering broth equally in each bowl and serve immediately.

Note: To blanch asparagus, place in pot of boiling water for 2 minutes.

Blanch peas and fava beans in boiling water 1 minute. Drain and rinse in cold tap water.

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.

Remove immediately and plunge into cold water. Skin should slip off easily.

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

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