1 1/2 sticks (12 tablespoons) unsalted butter, softened
Four 6- to 8-ounce halibut fillets, skin removed
Kosher salt and freshly ground black pepper
12 middle neck clams, cleaned
3 cloves garlic, smashed
2 shallots, roughly chopped
Small bundle fresh parsley with stems, roughly chopped (optional)
1 cup dry white wine
1 cup Champagne
2 sprigs fresh thyme
1 fresh bay leaf
1 shallot, thinly sliced
Juice and peel of 1 lemon
1 teaspoon black peppercorns
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1 tablespoon creme fraiche
Kosher salt and freshly ground black pepper
4 ounces uni
1 tablespoon finely sliced chives
1 zucchini, thinly sliced on a mandoline
Zest of 1 lemon
Extra-virgin olive oil
Caviar
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