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1
Heat canola oil in a pan over medium heat and add prosciutto and shallots.
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2
Sweat until shallots are soft and translucent.
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3
Cover with stock and simmer for about 10 minutes.
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4
Stir in truffles.
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5
Set aside.
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6
Blanch the peas, sugar snaps, asparagus and fava beans separately in boiling water, until tender, about 1 minute.
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7
Remove from heat and immediately plunge into an ice-water bath to stop the cooking.
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8
Set aside fava beans, 1 cup of sugar snaps and asparagus.
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9
Place peas and 1/2 cup of sugar snaps in a blender or food processor and puree.
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10
Force puree through a fine-mesh sieve to remove any lumps or strings.
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11
Set aside in a small pot.
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12
In a heavy casserole large enough to accommodate 6 fillets, bring 1/4 inch of salted water to a simmer.
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13
Salt and pepper each fillet on both sides.
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14
Gently poach for 3 to 5 minutes, until the halibut is just cooked through.
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15
Test for doneness by inserting a skewer in thickest part of fish for 5 seconds.
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16
Skewer should be warm upon removal.
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17
Bring the chicken-stock-and- truffle mixture to a boil and carefully whisk in 4 tablespoons butter.
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18
Add remaining snap peas, fava beans and asparagus, along with oregano, and hold over low heat.
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19
Reheat pea puree and stir in remaining butter.
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20
Spoon some puree down center of plate in a line and top with a fillet, crosswise over puree.
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21
Squeeze lemon juice over halibut and a pinch of sea salt.
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22
Spoon over sauce.
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23
Repeat 5 times.
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24
Serve.
