Halibut with Saffron Beurre Blanc and Samphire, Mussels and Langoustine

Pre-heat the oven to 180°C. Lay the samphire on a baking tray lay fish on top, brush with olive oil, season, wrap with foil, roast for 18-20 minutes, allow to rest for 10 minutes.

In a pan sweat of the onions in a knob of butter, add the wine, herbs and peppercorns, reduce by half, add the mussels and cook till open. Reserve cooked mussels in a bowl, strain cooking liquor into a saucepan (discard onion mix) add saffron and cream, bring to boil and reduce for 2 minutes, take off heat, whisk in butter cube by cube until smooth and emulsified.