b'TO PREPARE THE FINGERLING POTATOES: Slice on a mandoline. Season with salt and put in a sauce pot. Cover with olive oil and simmer till fork-tender. Once cooked, drain the potatoes, then heat them in a saut pan (to add color to the potatoes and to reheat them).TO PREPARE THE BASIL NAGE:Blanch the garlic and shallots by briefly plunging them into boiling water then immersing them in cold water; do this 3 times. Discard the boiling water and return the garlic and shallots to the pot; add the white wine and reduce by half. Add the chicken stock and simmer till the garlic and shallots are tender. Blend in a blender with the basil and butter till smooth. Season with salt; strain through a chinois.TO PREPARE THE BRAISED ROMAINE AND SQUASH BLOSSOMS:Heat in a saut pan with chicken stock and a touch of kosher salt. Cook till tender.TO PREPARE THE HALIBUT: Place each piece of halibut on top of a slice of the uncooked Yukon Gold potato. Season with kosher salt, and coat the top of the fish with the herb crust mixture. Bake in a 250-degree oven till cooked through, about 10 to 14 minutes. Remove from the potato; discard the potato slices.TO ASSEMBLE THE DISH: Place a piece of halibut on each plate and arrange the fingerling potatoes, romaine and squash blossoms, and basil nage around it.'