Instructions: 1. Cut the halibut into 140g steaks.

2. Season each one and bring poaching liquor to the boil and season.

3. Place the halibut into poaching liquor and cook for approximately 5 minutes, keeping liquor on a simmer. Cover with a butter wrapper or greaseproof.

4. Blend herbs, parmesan, eggs and seasoning in a food processor and roll this mixture and in between two layers of greaseproof until approximately 2 mm thick.

5. Put the viennoise into the freezer to set and after 15 minutes approximately. Remove it and cut into 3 inch x 2 inch pieces approximately.

6. Place a piece on top of each piece of semi-cooked fish and place on a baking tray.

7. Prepare tomato fondue by sweating onion and garlic in a saucepan and add quartered tomatoes and a splash of dry white wine. Cook for approximately 10 to 15 minutes. Put in processor and pass through a sieve. Season and serve.

8. Put baking tray with fish under grill and finish cooking and melt and glaze viennoise.

9. Serve fish on a bed of wilted spinach and serve a little sauce around.

Finish with some tarragon leaves.

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