Halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce

Begin by preparing the shellfish. The resulting shellfish liquor will be used for both the dressing and the red quinoa

In a large pan, bring the wine, lemon zest, thyme, peppercorns and garlic to the boil and add the shellfish. Place a tight fitting lid on top, allow to cook for 1 minute then stir

Continue to cook for a further 1-2 minutes until all of the shells have opened. Drain into a colander, with a bowl placed underneath to catch the juices, and allow the shellfish to cool

Discard any shells that have not opened and remove the meat from the shells. Rinse the cockles and clams in a bowl of cold water to remove any grit, then drain. Reserve the shellfish meat in the fridge until required

Pass the reserved liquor through clean muslin or a J-cloth to remove any of the sand and grit and set aside until required

For the halibut ceviche, place all of the ingredients into a bowl (except the halibut) and combine well. Cover both sides of the halibut in the marinade, wrap in cling film and refrigerate for 30 minutes

Meanwhile, prepare the dressing. Measure out 25ml of the reserved shellfish liquor and add to a bowl with the remaining ingredients. Whisk together, check the seasoning and set aside until required

For the red quinoa, measure out 120ml of the shellfish liquor and add to a small pan with the remaining ingredients. Set over a medium-low heat with a lid on and cook for 15-20 minutes until all of the liquid has been absorbed by the quinoa. Remove from the heat, allow to cool and set aside

After the halibut has been in the fridge for 30 minutes, remove a thin slice of the fish from one end and wash thoroughly under cold water to remove all of the marinade. Taste the fish to see if it seasoned to your liking - if you think it needs longer, leave for another 10-15 minutes

Once the fish is ready, wash thoroughly under cold water to rinse off all the marinade and pat dry with kitchen paper. Place onto a clean tray and reserve in the fridge until required

To serve, use a sharp filleting knife to cut thin slices of the fish and layer onto plates

Cut the spring onion into 3-5cm batons, julienne into thin strips and place into a bowl of ice water to curl and crisp up for garnsihing the final dish. Set aside until required

Divide the shellfish and shrimp evenly between the 4 plates, followed by the quinoa, spring onion and micro cress. Mix the dressing again to combine and drizzle over each plate before serving