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1
In a large saucepan, bring the wine, water, 1/2 cup chopped onions, parsley, bay leaf, and peppercorns to a boil over high heat.
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2
Reduce the heat to low and simmer, partially covered, for 20 minutes.
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3
Remove from heat and set aside.
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4
In a heavy skillet, cook the bacon until crisp.
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5
Using tongs, transfer the bacon to paper towels to drain.
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6
Add 2 tbsp onion to the bacon fat and cook over moderate heat, stirring frequently, for 5 minutes, or until the onions are soft and translucent.
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7
Preheat the oven to 325F Coat the boat and sides of a casserole dish large enough to fit the fish in a single layer with 2 tbsp or less of butter.
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8
Lay the fillets in the dish and sprinkle with salt.
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9
Bake the halibut uncovered for 12-15 minutes or until the fish is firm and opaque.
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10
Cover the fish and set aside.
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11
Preheat the oven to broil.
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12
To make the sauce, begin by making a roux by melting the remaining butter in a small saucepan over medium heat.
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13
Add the flour and mix until you have a smooth mixture.
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14
Strain the wine mixture and pour it into the small saucepan.
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15
Discard the onion and herbs.
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16
Bring the liquid to a boil over medium heat.
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17
Reduce heat and simmer about 5 minutes until the mixture has thickened slightly.
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18
Remove the pan from the heat and stir in the lemon juice and parsley.
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19
Sprinkle the sauteed onions over the fish, top with the cooked bacon.
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20
With a whisk or mixer, whip the cream in a chilled bowl until it forms peaks.
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21
Fold the cream gently into the sauce.
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22
Working quickly, pour the sauce over the fish and sprinkle the top with grated cheese.
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23
Slide the casserole dish under the broiler and broil for 1 to 2 minutes or until the cheese melts.
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24
Serve at once.
