Halibut With Parsley-Shellfish Sauce

• 1 13 pounds center-cut halibut fillet, in one piece, skinned
• 1 1/2 tablespoons extra virgin olive oil
• 1/4 cup packed flat-leaf parsley leaves, plus 4 sprigs
• 1/4 pound butter at room temperature
• 1 cup dry white wine
• 1 bay leaf
• 1/4 cup minced fennel
• 2 tablespoons minced shallot
• 1 clove garlic, sliced
• 36 cockles, scrubbed
• 1 teaspoon lemon juice
• Freshly ground white pepper
• 1/4 pound lump crab meat, picked free of cartilage
• Fleur de sel

1. Cut halibut in half at central ''seam,'' then cut each half in 8 slices about 1/4-inch thick.
2. Brush slices with olive oil on both sides.
3. Place 4 slices side-by-side on a 6-inch-square piece of parchment paper.
4. Top with another piece of parchment.
5. Repeat with remaining halibut.
6. Set packages aside.
7. With food processor running, drop 1/4 cup parsley through feed tube.
8. Process until minced.
9. Add butter to processor and process until well blended.
10. Remove to a dish.
11. Place wine, bay leaf, fennel, shallot and garlic in a saucepan with tight-fitting lid.
12. Cook uncovered over medium-high heat until wine is reduced to about 1/2 cup.
13. Add cockles, cover, lower heat and simmer until they open, about 5 minutes.
14. Remove cockles, shuck into small bowl and cover with plastic wrap.
15. Set aside.
16. Strain cooking liquid, pressing on solids, into clean saucepan.
17. Simmer until reduced to 1/4 cup.
18. Over very low heat, whisk in parsley butter about a tablespoon at a time.
19. Add lemon juice.
20. Taste for seasoning, adding white pepper.
21. Fold in cockles and crab meat and cover to keep warm.
22. Place a 10- to 12-inch nonstick skillet over medium heat.
23. Place one package of halibut in pan, cook 30 seconds on each side and remove from pan with spatula.
24. Repeat with remaining fish.
25. Peel off paper and arrange four slices of fish on each of four warm plates, making a square.
26. Season lightly with fleur de sel and pepper.
27. Spoon warmed seafood butter sauce into the center of each square, then spoon a little around the outside.
28. Garnish with parsley and serve.

center, extra virgin olive oil, parsley, butter, white wine, bay leaf, minced fennel, shallot, clove garlic, cockles, lemon juice, freshly ground white pepper, crab meat

Taken from cooking.nytimes.com/recipes/11112 (may not work)