Instructions: For beurre blanc: In a small saucepan, bring white wine and shallots to a boil and reduce liquid to 1/4 cup. Add cream and simmer for 3 to 5 minutes or until thick. Remove from heat and gradually whisk butter into mixture, returning to low heat as necessary. Strain.

For raspberry beurre blanc: In a small saucepan, add juice, wine and shallots, and bring to a boil. Reduce to 1/4 cup. Add cream and simmer for 3 to 5 minutes. Remove from heat and gradually whisk in butter, returning to heat when necessary. Strain.

For raspberry coulis: Bring juice to a gentle boil. In a separate bowl, mix cornstarch and water and whisk into juice, then simmer for 1 minute, then let cool.

For creme fraiche: Mix sour cream and heavy cream and let sit for 5 minutes.

For halibut: Preheat oven to 450 degrees. In food processor, coarsely grind hazelnuts and set aside. Salt halibut. Generously butter a large piece of parchment paper. Coat halibut with hazelnuts and wrap in the parchment paper.

Bake on a greased sheet pan for 13 to 15 minutes. Remove from oven and unwrap, placing one fillet on each plate.

To serve: For each plate, cover one half with beurre blanc and the other half with raspberry beurre blanc. In the beurre blanc, place three large drops of raspberry coulis. Run a knife through to make heart shapes. In the raspberry beurre blanc half of the plate, put three large drops of creme fraiche, then run a knife through the drops to form heart shapes. Garnish with slices of star fruit and sprinkles of pink peppercorns, if you like. (Note: You will have leftover creme fraiche, raspberry coulis, beurre blanc and raspberry beurre blanc.)

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