Start with the soup. Roughly cut 2 yellow paprikas, 1/2 a fennel bulb, 3 cloves of garlic and a stalk of celery and sweat them in some olive oil. Add a pinch of safran.
Add 0,8 litre chicken stock and softly boil for 10 mins. Use a stick blender to liquify and then add 100 ml cream.
Boil some samphire for 3 mins.
Use a mandoline to make very thin shavings the other halve of the fennel bulb.
Now whip some cream. Add a tbsp Pernod and whip again.

Start plating:
Put some fennelshavings in the middle of the plate.
Then some samphire
Now the smoked halibut
Finally a quenelle of cream

Hold the stick blender just above the soup and create a nice foam.
Then pour the soup around the little tower

(Inspired by Angelique Schmeinck, 24Kitchen. Here's a video )