Prepare the morel mushrooms by trimming and discarding the tough end. Cut each mushroom in half, and soak in warm, salted water for at least 20 minutes. Rinse several times with cold water until the water runs clear, and set aside to drain on a clean tea towel or paper towel.

Heat half the butter in a skillet over medium-high heat until foamy. Add the morels, and season with salt and pepper. Sauté for 5-7 minutes, or until soft and lightly browned.

Add the English peas and chicken stock, and cook at a gentle boil until the liquid has reduced by about half. Turn the burner to its lowest setting to keep warm.

In a skillet, melt 1 tablespoon butter and sauté the shallots for 3-5 minutes, or until translucent. Add the ramps, cover, and cook just until wilted.

Season the halibut on both sides with salt and pepper. In a heavy skillet, melt the remaining 3 tablespoons butter over medium-high heat until foamy. Roast the halibut undisturbed for about 2 minutes per side, allowing a golden-brown crust to form. Remove the fish from the pan, and tent to keep warm.

To serve, divide the halibut between four low bowls. Divide the vegetables between each dish, and garnish with pea shoots.