Recipe Casserole of white fish and shellfish with baby vegetables

To prepare this dish

Ingredient list

Cooking the mussels

1 garlic clove
2 chopped shallots
8 Spanish mussels
20 g Elle & Vire gourmet butter 82% fat
1 dry white wine
Thyme
bay leaf
parsley
ground black pepper

Cooking the fish and shellfish

4 fillets of sole- 40g each
4 bass - 40 g each
4 scallops
4 large langoustines
4 large prawns
15 g Elle & Vire gourmet butter 82% fat
2 chopped shallots
5 cl dry white wine
2 fish stock
salt
pepper

Sauce

2 cooking juices from the fish
1 cl cooking juices from the mussels
2 dl Excellence cooking cream 35% fat
10 g Elle & Vire gourmet butter 82% fat
10 g flour

Garnish

8 asparagus tips
12 carrots (topped
4 leeks
80 g peas
60 g shelled broad beans

Finition

chives
flat leafed parsley

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence cooking cream 35% fat

The recipe,
step by step

1. 1

   Cooking the mussels

   Sweat the chopped shallots in butter in a pan along with the whole garlic clove, then deglaze the juices with the dry white wine. add the thyme, bay, parsley and freshly ground pepper. Cook for one or two minutes with the lid on. add the mussels and cook for a few minutes on a very hot flame with the lid on. shake the pan occasio- nally until all the mussels are cooked and have opened. Strain the mussels keeping the cooking liquid on one side shell the mussels.

2. 2

   Cooking the fish and shellfish

   Sweat the shallots in butter in a pan, then deglaze the juices with the white wine. reduce the liquid slightly. Add the fish stock and bring to a simmer. When the liquid is simmering cook the fish and shellfish. Cook each category separately and remove when cooked. add the precooked prawns to the other cooked fish. Keep them warm.

3. 3

   Sauce

   Add the cooking liquid from the mussels to the cooking liquid from the fish and then reduce it by three quarters. Thicken with a little “beurre manié” (uncooked butter and flour kneaded together to form a paste). Add the cream. Bring back to the boil. Check the seasoning. sieve and liquidize the sauce to lighten it.

4. 4

   Garnish

   Cook the asparagus, the leeks, the peas and broad beans in salted water and then refresh under cold water. Glaze the carrots.

5. 5

   Finition

   Place all the fish and shellfish in the casserole. add the vegetables. Pour over the hot sauce. Sprinkle with the fresh herbs.

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