b'Herb-Crusted Halibut with Fingerling Potatoes, Basil Nage, and Braised Romaine and Squash BlossomsNEAL FRASERServes 4 4 pieces of halibut, 5 ounces each1 large Yukon Gold potato, cut into 4 slicesKosher saltFOR THE HERB CRUST:6 ounces soft butter8 ounces chopped herbs (basil, parsley, chives, chervil)4 ounces brioche bread FOR THE FINGERLING POTATOES:8 fingerling potatoesSalt8 ounces Pompeian Extra Virgin Olive OilFOR THE BASIL NAGE:5 garlic cloves4 shallots 3 ounces white wine16 ounces chicken stock3 ounces basil, chopped3 ounces butterSalt to tasteFOR THE BRAISED ROMAINE AND SQUASH BLOSSOMS:2 heads baby romaine10 squash blossoms4 ounces chicken stockKosher saltTO PREPARE THE HERB CRUST: Mix the butter and herbs in a food processor till pured. Add the bread and blend till smooth. Reserve.38'