Barramundi and halibut with three cresses

• 4 slices of bacon
• 200 g halibut
• 1 pak choi
• 6 langoustine tails
• 250 g barramundi
• olive oil
• 2 scallops
• 4 fresh anchovies
• 4 small squid tentacles
• 1 pomodori tomato
• 6 mangetouts
• 40 peas
• Dutch lettuce leaves
• butter
• salt, pepper
• Rock Chives®, Borage Cress, Limon Cress

Dressing:

• Limon Cress
• 50 millilitres chive oil
• balsamic vinegar
• salt, pepper

• For the dressing, puree the Limon Cress with the chive oil, a little vinegar, salt and pepper.
• Dry the bacon in the oven.
• Wrap the halibut in pak choi. Cut a pocket in the fish and fill with langoustine tails. Steam the halibut in the oven. Slice the barramundi into nice pieces and fry in olive oil over a low heat.
• Grill the scallops. Fry the anchovies. Gently fry the squid. 
• Blanch the mangetouts and peas. Glaze the vegetables in butter and season with salt and pepper.
• Arrange all the components on the plates and garnish with Rock Chives®, Borage Cress and Limon Cress.