Recipe: Trilogy of Noble Fish and Scallops

(you can prepare this dish in the morning for the evening).

1 In a sauté pan, gently sweat the minced shallot and mushrooms covered for 5 minutes in butter, salt and pepper.

2 Then add white wine and liquid cream, season, bring to a boil and add the monkfish slices, cook 5 minutes, add your sole fillets cook 4 minutes, the salmon fillets 2 minutes, finally the scallops cut in half and the shrimp tails cook 1 minute.

3 Drain your fish and reduce the cooking liquid by half.

4 Distribute your fish onto 4 small dishes (or one large*) that can go in the oven

5 Keep your dishes in a preheated 175°F (80°C) oven covered with aluminum foil.

6 Then 10 minutes before serving, heat your reduction and quickly add your egg yolks, coat your small dishes and bake for 5 minutes in grill position, they should be nicely colored.
* If you plate on a large dish, be sure to arrange by category the fish and scallops so that everyone can eat a bit of each.