Roasted halibut with buttered leeks and langoustine bisque sauce

Place a shallow saucepan over a medium heat and add half of the rapeseed oil and the excess shells from the langoustines

Sauté the langoustine shells for 4–5 minutes until they turn a light pink colour. Add the bay leaf and lobster bisque soup. Bring the bisque to the boil then reduce the heat to a very gentle simmer

In a separate saucepan, add half of the unsalted butter and heat gently so that the butter starts to foam. Add the shredded leeks and a tablespoon of water

Cook the leeks for 2-3 minutes so they are soft and just cooked, then set aside. Pour the remaining oil into a non-stick, ovenproof frying pan and place over a medium heat

While the pan is heating up, preheat the oven to 180°C/gas mark 4

Season the halibut fillets on both sides with the salt and pepper then add to the frying pan. Pan-fry for 2-3 minutes on one side until golden brown, then turn the fillets over

Place the frying pan into the oven and cook for 4 minutes, or until the fish is just cooked through

Remove the bisque from the heat and pass through a fine sieve into another saucepan. Return to the heat and bring back to the boil. Slowly whisk in the double cream, then the remaining unsalted butter to form a bisque sauce. Check the seasoning

Add the langoustine tails to the bisque sauce and leave to cook for 1-2 minutes. Remove the pan from the heat

Combine the chopped chives and the cooked, shredded leek, then spoon onto plates to form neat piles. Place the halibut fillets on top

Arrange the langoustine tails around the halibut and spoon over a little of the bisque sauce. Serve immediately