Dust halibut fillets lightly with seasoned flour and fry in hot olive oil until just golden on both sides.
Scoop out and keep warm while you finish the sauce. Fry a finely chopped shallot until just starting to soften,
then add raw shelled prawns and fry until just turning pink. Tip in a splash of dry white vermouth and simmer
until reduced a little, then add double cream to make a sauce. Season well, bring to a simmer, stirring,
add chopped dill and serve over the halibut on hot plates, along with buttered new potatoes and a green veg.