Recipe: Medallions of Monkfish, Scallops and Mussels

1 In a large saucepan, pour your Chablis, the chopped shallot, and the cream (0.8 cup (20 cl)), season with salt and pepper. Bring to a boil for 3 minutes and add your mussels, cover and cook for 2 minutes (just until they open).

2 Drain the liquid through a strainer, then shell your mussels and set them aside.

3 Pour your liquid back into the saucepan, then add your mushrooms to cook (about 5 minutes), add a little more cream (0.4 cup (10 cl)), then place your monkfish medallions in it (cook for 5 minutes) and when that is done, add your scallops and mussels for just one more boil.

4 Using a strainer, remove your fish and mushrooms and reduce half of your cooking liquid. Then add your frozen peas (1 minute boil) and your hint of curry or saffron. Adjust the seasoning, then return your fish and mushrooms to warm through. Plate in nice shallow bowls: in the center place your slice of monkfish, then set a scallop half on top and 1 mussel, pour a little sauce over it, then arrange the rest of your ingredients around it. Taste, presentation and color for this lovely festive dish! Of course, if you also have a few langoustine medallions (a smile). This recipe has been tested and perfected with Chablis wines from Domaine de l'Érable from our friends in Chassignelles: a crisp petit Chablis and a 2009 Chablis at its peak.