To make the sauce (15 minutes)
Sweat shallots in butter until soft.
Add peppercorns and vinegar and reduce by half.
Add white wine and once again reduce by half and strain through a fine sieve.
Bring the reduction and fish stock to the boil and reduce by a third.
Add the cream and then gradually whisk in the butter to form an emulsion – do not boil as it will split the butter.
Season with salt and pepper.
Once the sauce is made leave in a warm part of your kitchen - do not let it go cold as it will harden and if warmed again it will split.

To cook the fish (7-8 minutes, depending on size)
Season the halibut and place in a medium hot pan with a drizzle of olive oil and cook for 3 minutes depending on the thickness of the fish, turn over and add the butter and cook the reverse side for a further 3 minutes, continuously coating the fish with the melted butter to keep moist and give a slightly nutty flavour. Squeeze some lemon juice over the fish - this is optional.

Put the halibut to one side; turn off the heat under the pan and add the peas, the sauce and chopped mint - you only want the peas at room temperature, so do not boil.

Place the peas on a plate and put the halibut on top.  To finish it off, top with pea shoots.