We began by selecting ingredients that are at their absolute peak right now including asparagus, rhubarb, artichokes, and apricots. We always preserve a ton of lemons in the winter, so we decided to incorporate that into the menu. A gorgeous piece of halibut felt right, also because we were excited to bust out the Sansaire, our go-to at-home sous vide device. If you’ve ever been nervous about cooking fish properly (and who hasn’t?) this is the answer. It does so much more (hello, perfectly medium-rare steak every time), but we especially love it for fish because fish can be tricky and this method is 100% foolproof.