Soak the dried morels in the white wine until soft, about 15 minutes.
Heat the oil in a large non-stick pan over a medium heat.
Season the halibut steaks with salt and freshly ground black pepper and add to the pan skin-side down. Cook for 3-4 minutes, or until golden-brown and the fish is nearly cooked through, then turn the halibut steaks over and add the butter.
Reduce the heat and cook for another 1-2 minutes, or until the fish is just cooked through. Set aside on a warm platter.
Place the morels and wine into a pan with the chicken stock and bring to the boil. Cook to reduce the liquid to about 1/2.
Add the heavy cream bring to near boiling point.
Add the butter and stir to combine.
To serve, place a halibut steak onto each plate and spoon over pan juices and the morel cream sauce.