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This halibut dish is the perfect expression of Scott Smith's minimal sensibilities. Lurking underneath the smooth, buttery potato mousseline lies a tranche of halibut – steamed to perfection – and a bed of fermented fennel. A sprinkle of pepper dulse on top gives the dish a splash of umami and spice, but you can use any seaweed you like – dulse and kombu are both readily available in supermarkets.
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