'tea' from fish broth with salmon and shrimps

Cut fennel and celery into large pieces. Garlic peel and halve. Place fennel, celery and garlic in a soup pot. Add wine, fond and 4 dl of water and bring to a gentle start. Leave the broth covered for approx. 20 minutes. Broth over another large pan seven (vegetables are no longer used). Broth to taste with salt, pepper, soy sauce and possibly some lemon juice. Let the broth cool down quickly and keep it covered in a refrigerator until use.

Heat the broth again. Cut shrimp into small pieces, cut salmon into small pieces. Cut cress and mix with shrimps and salmon. Spread the fish garnish over four deep plates. Pour hot stock in a teapot. Place plates on the table, then pour over the stock.