Lobster tortellini

1) Blend the salmon in a blender, slowly adding crème fraiche until it’s a paste.
2) Put the paste in a mixing bowl and season with salt, pepper, herbs, lemon juice, zest and chopped lobster.
3) Mix all ingredients together and put in the fridge.

Pasta dough

1) Mix together the egg, yolks, olive oil and saffron water.

2) Add the pasta flour and mix into the dough.

3) Cover the dough in cling film and put in the fridge to rest for a minimum of 1 hour.
4) Roll out the pasta using a machine on the setting to make pasta sheets and cut into 10cm diameter rings, dust with flour and cover with cling film.
5) Place lobster filling in the centre of the pasta discs and fold the edges to seal, making sure there’s no air in the tortellini pockets.
6) Put the tortellini into boiling salt water for three minutes and then chill them in ice water. Drain the water and keep in the fridge.

Seafood bisque

1) Heat the oil in a large pan and add the chopped onion, fennel, garlic, carrot and bay leaves. Cook gently until the vegetables are soft.

2) Add the tomato puree, white wine and fish and combine together.
3) Add fish stock, cover the saucepan with a lid and simmer gently for 30 mins over low heat.

4) Add the lobster glace and stir it well.

5) Blitz the soup in the blender until a smooth puree and pass through a fine sieve. Season to taste.
6) Season the halibut fillets on both sides with salt and add to the frying pan 2 to 3 minutes on one side till golden brown, then flip it over and put in the oven for 3 to 4 mins until cooked.

To serve

• Place the halibut on a bed of spinach. Arrange 3-4 pieces of lobster tortellini on one side of the plate, and garnish with caviar, sea purslane and a spoon of bisque foam.

• Serve the seafood bisque in a jug on the side.