Combine the dry ingredients and chop finely.  If you have the modern convenience of a food processor, process for 1minute.  Add olive oil, season with salt and pepper and let dry for aday.

Heat the oil and saute the shallots on medium heat until translucent.  Deglaze the pan with port/juice, and cook until reduced in half (about 1minute).  Turn the heat down to low and add the raspberries and pepper, and cook for fiveminutes.  Add the dairy (sour cream or greek yoghurt) and cook until heated (2minutes).

Transfer to a blender or food processor and blend for mix well.  Strain though a sieve to remove the seeds.

Whisk in the egg yolk.  You can cool and refrigerate this sauce at this point.

Simply slowly reheat on the stove when you are ready to serve, whisking to keep the sauce smooth.

Preheat the oven to 375 degrees F.  Season the halibut with salt and pepper.

Heat EVOO in an ovenproof frying pan on medium heat, then sear the halibut for oneminute on one side.  Turn over, place the lavender crust mixture on top.

Bake in the oven 5-8 minutes, depending on the thickness of your fish.  The fish is done when it flakes.