1. Make a fish stock using the bones, shallot, carrot and some of the dill stalks. Pass the stock

and reduce by a quarter.

2. Wash one medium sized celeriac, wrap in salt dough, bake until tender, remove, blend to a

smooth puree, add cream to taste, butter salt and pepper, reserve hot.

3. Bring vinegar adding the peppercorn, bay leaf and coriander seed to the boil, remove from

heat, add thinly sliced fennel, chill and reserve for service.

4. Sauté Langoustine shell, small dice of carrot, celery, onion, leek, add brandy, tomato paste

and rice flour, fish stock, cook to infuse the shell, check flavour, pass off and add cream,

reduce by half, recheck seasoning and consistency.

5. Pan-fry the halibut until golden on one side using clarified butter, turn over and remove from th heat. Season.

6. Pipe a small circle of the celeriac puree around the centre of the plate.

7. Flood with the bisque.

8. Garnish the outer circle with three pieces of the pickled fennel.

9. Plate the fish and garnish with fennel cress, serve.