Seafood Navarin (Fisherman's Stew) delicate and golden

The quality of this recipe depends partly on its progression:

1 In a large casserole pour the olive oil then when it is hot pour your finely chopped shallot your crushed garlic clove sweat 2 minutes covered then add your carrots, your turnips, your mushrooms and your small onions stir, pour your white wine and liquid cream salt pepper and add your saffron cook 10 minutes.

2 Then add your sole goujonettes, your potato cubes, your mussels and green beans cook 3 minutes, then finally the scallops and peas cook 3 minutes.

3 Drain your juice on one side and all the garnish in a colander on the other side, reduce your cooking by half.

4 Meanwhile in a small sauté pan pour a little olive oil when it is very hot throw in your lobster cubes salt and pepper cook 2 minutes then set aside.

5 Here the juice has turned into cream then pour back all your garnish into it

Bring to a boil, correct the seasoning and pour into a nice deep dish and at the last moment on top scattered your drained lobster cubes and finish with a little chopped chervil.

I know you will tell me that this is not a "reasonable" recipe but if one day you have a real desire try it and tell me about it

If you want to call a dish Navarin it must according to the rules of our profession necessarily feature turnip. Indeed this name was baptized thus, well before the famous naval battle of Navarin it is thought that its origin comes from a simple deformation of the name turnip vegetable which was the main garnish of dishes served at the time.