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1
Preheat oven to 375F.
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2
Have ready a bowl of ice and cold water.
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3
Trim beans.
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4
In a saucepan of boiling salted water cook beans until crisp-tender, 3 to 5 minutes, and with a slotted spoon transfer to ice water to stop cooking.
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5
Drain beans well and pat dry.
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6
With a pastry brush gently brush chanterelles to remove any grit and discard any tough stems.
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7
In a large saucepan heat 1 tablespoon oil over moderate heat until hot but not smoking and cook chanterelles and garlic, stirring, until liquid mushrooms give off is evaporated and mushrooms are softened.
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8
With a truffle slicer slice truffle into paper-thin slices.
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9
Finely chop shallots.
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10
In a 3-quart gratin dish (about 15 by 10 by 2 inches) toss together beans, chanterelles, and sea salt and pepper to taste.
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11
Arrange beans and chanterelles around edge of dish.
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12
Arrange halibut fillets about .
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13
inch apart in dish and drizzle with lemon juice.
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14
Sprinkle fillets with thyme, tarragon, truffle, and sea salt and pepper to taste.
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15
Pour stock and vin jaune or Sherry down side of dish, being careful not to disturb fillets.
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16
Sprinkle shallots over fillets and vegetables.
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17
Brush 1 side of parchment paper with remaining 1/2 tablespoon oil and arrange parchment, oiled side down, on top of fillets.
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18
Bake fillets in middle of oven until just cooked through, about 10 minutes.
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19
Carefully tilt gratin dish and pour cooking liquid into a small saucepan.
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20
Simmer liquid until reduced to about 1 cup and stir in sea salt and pepper to taste.
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21
Serve fish and vegetables over gratin and top with sauce.
