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43 Pioneer Street
Cooperstown, NY


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Firehouse Market Alaskan Halibut with Ramps and Spring Peas

Firehouse Market Alaskan Halibut with Ramps and Spring Peas
4 halibut fillets (6 to 8 ounces each) skin removed
Kosher salt
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
4 (1/4-inch-thick) slices lemon
1 cup spring peas (blanched)
1/4 cup thinly sliced shallots
1 bunch of ramps with leaves (rinsed)
1/2 cup sliced flat-leaf  or curly parsley
Preheat the oven to 325 degrees F.
Season the halibut fillets on both sides with a sprinkle of Kosher salt.
In a cold ovenproof pan that can hold all four fillets, pour in 1 tablespoon of the olive oil.   Put the fish in the pan and rub the top of the fillets with the remaining 1 tablespoon olive oil. Cook the fish until it reaches an internal temperature of 130 to 140 degrees F and flakes easily when prodded with a fork, about 12 to 15 minutes.
A few minutes after you put the fish in the oven, heat 1 tablespoon of the butter in a medium saucepan over high heat. When the butter is hot and foaming, add the lemon slices and cook them until they begin to caramelize, 2 to 3 minutes.
Flip the lemons and sauté  for 30 seconds. Add the shallots and sauté for another 30 seconds. Add the ramps, peas, parsley and the remaining 2 tablespoons butter.
Continue to cook until the lemons soften and butter brown, about 2 minutes.
 Place the halibut filets on warm plates or a warm serving platter and spoon the sauce with ramps and springs peas over them.