2 pieces of halibut
100ml/3floz of wine d' Alsace
275ml/

METHOD

Fold the halibut in half and steam for about 5 minutes. In a frying pan boil the wine and reduce. Add the stock and heat before adding the cream and smoked salmon, heat through. In a frying pan melt a knob of butter and lightly fry the cabbage, until crisp. Serve the halibut on a bed of cabbage, with a drizzle of sauce.

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