Julienne the leeks and carrots, and dice potatoes.
Cook the potatoes in stock until firm, and then add the vegetables.
When the potatoes are cooked, remove from the stock and reduce by one third by boiling.
Brush egg wash on skin side of halibut and press firmly on to the bread and cut around the fillet.
Heat a pan, add rapeseed oil and sear the halibut bread side down before placing in oven at 180°c for 4 minutes.
Add cream to the reduced stock and bring to simmer before adding the vegetables, spring onions and cooked potatoes. Allow to rest
Remove Halibut from oven, turn over and add butter, scallops, langoustine and oysters, and baste halibut with butter.
Place vegetables and potatoes from stock in the centre of a serving dish, before arranging and adding the shellfish.
Add chopped parsley to stock, place halibut on vegetables and pour in stock to cover bottom of dish.
