The halibut was seasoned with kosher salt and placed in a baking dish that was brushed with morel butter. The dish was filled about halfway with a halibut fumet (fish stock). The scallions were placed in the dish as well. I cut a piece of parchment paper, brushed one side with more of the morel butter and covered the fish. I placed the fish in a 250 degree oven and cooked it for about 25 minutes. An easy way to tell when fish is done coking is to insert a pairing knife into the flesh for a few seconds and then touch it to your lip, if it's warm your fish is done.
While the fish was cooking I sauteed the carrots, which were par-cooked, along with the peas and mushrooms in some more of the morel butter. I deglazed the pan with sherry vinegar and added it to the fish stock. I blended this with chilled morel butter to make the nage which is essentially a thin emulsion. I finished the plate with some French tarragon.
Alaskan Line Caught Halibut - Ippolito's
Organic Peas - Culton Organics
Organic French Tarragon - Culton Organic