Ingredients
4 ounces bacon lardoons, cut into 3/4-by-1/4-inch pieces
5 tablespoons unsalted butter, plus more for baking dishes
12 pearl onions, peeled
4 halibut fillets (6 ounces each)
Fine sea salt
Freshly ground white pepper
3 pounds fresh English peas, about 2 cups shelled
1 cup shredded iceberg lettuce
2 cups homemade or store-bought low-sodium chicken stock or Fish Fumet
4 small sprigs fresh mint, chopped
Preparation
Divide bacon evenly between four 3-quart Dutch ovens. Place each over medium heat and cook until bacon is crisp and fat is rendered. Divide onions evenly between Dutch-ovens and add 1 tablespoon water to each; cook until tender, about 5 minutes.
Season halibut fillets with salt and pepper and place one in each of the 4 Dutch-ovens. Add onions, peas, and lettuce around fillets; top each with 1 tablespoon butter and season with salt and pepper. Divide chicken stock evenly between dishes, cover, and place over high heat until liquid comes to a boil. Immediately reduce heat to medium and continue cooking until a metal skewer inserted inside the fish for 5 seconds feels warm when touched, about 5 minutes.
Serve immediately sprinkled with chopped mint.
