This halibut dish is piled with plump Nordic shrimp, slivers of smoked salmon and garnished with—wait for it—seaweed. Talk about fishing for compliments!
Ингредиенты
- 1/4 cup (60 ml) white wine
- 1/2 cup (125 ml) chicken broth
- 1/2 cup (125 ml) 35% heavy cream
- 2 garlic cloves, halved
- 12 fingerling potatoes, cooked and halved lengthwise
- 3 tbsp (40 g) butter
- 1/4 cup dried seaweed (such as dulse, sea lettuce), torn
- 1 lb (450 g) skinless halibut fillet, cut into 4 pieces
- 1 cup (135 g) frozen cooked Nordic shrimp, thawed
- 3 oz (85 g) smoked salmon slices
- Fennel fronds, as garnish
Инструкция
- In a saucepan over high heat, reduce the white wine by half. Add the broth, cream and garlic. Simmer for 5 minutes. Season with salt and pepper. Set the sauce aside.
- Meanwhile, in a non-stick skillet over medium-high heat, brown the potatoes in 2 tbsp of the butter. Set aside on a plate and keep warm.
- In a bowl, rehydrate the dried seaweed in boiling water for 2 minutes. Drain.
- In the same skillet, brown the halibut in the remaining butter. Season with salt and pepper.
- Serve the fish and potatoes in shallow dishes. Using an immersion blender in a plunging motion, froth the sauce and spoon onto the fish. Garnish with the shrimp, smoked salmon, seaweed and fennel fronds.
