(Serves 4)

10 ounces red pearl onions
10 ounces white pearl onions
4 cups duck fat, melted, warm
Fleur de sel, to taste
Ground white pepper, to taste
4 6-ounce fresh Alaskan halibut fillets
4 thyme sprigs
Chive oil, to tastw
Micro onion sprouts, to garnish

1. Soak pearl onions in warm water for 10 minutes.
2. Cut off the tops and the root end of each onion and carefully peel, keeping the red and white onions separate.
3. Place the red onions in one pan and the white onions in another and cover with the duck fat.
4. Season with a pinch of salt and pepper in each pan.
5. Simmer on a stove on low heat until the onions are easily pierced with a knife blade, about 30 minutes.
6. Remove onions from the fat and cool, place duck fat in an ice bath to cool down and solidify.
7. Once fat has cooled and solidified, place 1 halibut fillet in a vacuum bag, add 1 thyme sprig, 2 tablespoons of the duck fat, 2 each of the red and white pearl onions and season with the fleur de sel and pepper. Seal bag with a vacuum sealer.
8. Place the pouch in a pot of simmering water for 9 minutes exactly.
9. Remove from water, cut open pouch, remove thyme sprig and plate immediately using the fish and onions.
10. Garnish with chive oil and micro onion sprouts.

Recommended wine: Carmela 2003 Pinot Noir, bronze medal winner at 2007 Idaho wine Festival