Halibut steak, mashed sweet potatoes, cream with mild spices

Preparing the sweet potato - Peel the sweet potato, cut it into small pieces, then place them in a pot and cover with water. Add a bay leaf, salt, pepper, nutmeg, and 2 cloves of garlic (with the germ removed). Bring to a boil. Once cooked, drain, mash the sweet potato with a fork, and add 50 g of butter. Adjust the seasoning if necessary. Keep warm.

Preparing the halibut - In a skillet, heat olive oil and 50 g of butter. Once hot, add the halibut fillets, salt, pepper, nutmeg, finely chopped shallots, and garlic cloves. Cook until the mixture is evenly browned, then continue cooking until the fish is opaque.

Preparing the sauce - Combine fish stock with a little cream, then thicken the sauce with a roux (15 g butter and 15 g flour or cornstarch).

To plate: Place the halibut fillet in the center of the plate on top of the mashed sweet potatoes. Add the sauce. Finish with the garnish: a langoustine, mussels cooked in a marinière sauce, and white shrimp. Add the finishing touches with the shallot, garlic clove, chives, and small pieces of crispy phyllo dough. Serve piping hot.