Preheat oven to 400°F.

Season the halibut with salt 2 to 3 hours ahead, uncovered on a rack in the fridge, or right before it goes into the oil. One hour is the floor.

In a saucepan, combine shallot, bay leaf, and white wine. Reduce until nearly dry. Add crème fraîche and reduce by half (about 3–4 minutes). Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell fruit and shallot instead.

Whisk in half the butter, one tablespoon at a time. Remove from heat. Off the heat, whisk in remaining butter until fully incorporated. Season with lemon and salt. Keep warm.

In a cold oven-safe pan, add olive oil and fish. Turn heat to medium and slowly bring the oil up. Once it begins to pop, transfer pan to oven for 4 minutes.

Flip fish and cook for another 3–4 minutes, or until just cooked through.

In a bowl, mix hot braised beans, asparagus, lemon juice, and salt. Plate in center of the dish. Top with halibut.

Stir cold dill oil into warm beurre blanc just before serving to “break” the sauce. Spoon generously over halibut and garnish with caviar. Serve immediately.