Roasted halibut, Nordic shrimp and smoked salmon
Roasted halibut, Nordic shrimp and smoked salmon
A winning seafood trio! A recipe from Ricardo.
- ¼ cup white wine
- ½ cup chicken broth
- ½ cup 35% cream
- 2 cloves garlic (cut in half)
- 12 fingerling potatoes (cooked and halved lengthwise)
- 3 tbsp butter
- ¼ cup dried seaweed, dulse (sea bacon) or sea lettuce (torn into pieces)
- 1 lb skinless halibut fillet (cut into 4 pieces)
- 1 cup frozen cooked northern shrimp (thawed)
- 85g smoked salmon slices
- fennel leaves (to taste)
In a small 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.
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Meanwhile, in a nonstick skillet over medium-high heat, brown the potatoes in 30 ml (2 tbsp) of the butter until cooked through. Set aside on a plate and keep warm.
In a bowl, rehydrate the seaweed in boiling water for 2 minutes. Drain.
In the same pan, brown the fish in the remaining butter. Season with salt and pepper.
Divide the halibut and potatoes among shallow plates. Using a hand blender, froth the sauce, incorporating air, and coat the fish. Top with the shrimp, smoked salmon, seaweed, and fennel fronds.
