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

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.

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