Sautéed Atlantic Halibut with Summer Succotash and Rue-Scented Onion Glaze from The French Laundry C

Ingredients

• 1½ teaspoons sugar
• About 2½ cups Chicken Stock
• 18 fava beans, peeled, germ removed, blanched until tender (see Big-Pot Blanching), chilled in ice water, and drained
• 1 teaspoon Brunoise
• 1 tablespoon honey
• 4 ears baby corn
• 2 to 3 tablespoons Beurre Monté
• Pinch of kosher salt
• Canola oil
• 1 cup milk
• 6 medium or 12 small cipollini onions (about 6 ounces total)
• A ½-inch sprig rue
• 5 sprigs thyme
• 1 tablespoon Beurre Monté
• Kosher salt and freshly ground white pepper
• ½ to ¾ cup Beurre Monté
• Freshly ground black pepper
• Flour for dusting
• 6 pieces halibut fillet, 2 inches by 2 inches by ¾ inches (about 3 ounces each)
• 1 teaspoon diced yellow bell pepper (peeled and cut into 1/16-inch dice), quickly blanched and drained
• Freshly ground black pepper to taste
• ½ cup Veal Stock
• ½ teaspoon finely minced chives
• Kosher salt
• 6 tablespoons (3 ounces) unsalted butter, cut into 6 pieces
• 6 small sprigs chervil
• 6 chive tips (about 1 inch long)
• 1 teaspoon diced red bell pepper (peeled and cut into 1/16-inch dice), quickly blanched and drained