For ➍200 g salmon fillet
200 g Dover sole fillet
200 g North Sea shrimps, peeled
4 dl fish stock
75 g butter
75 g flour
5 cl dry white wine
4 dl cream
125 g white button mushrooms, sliced
150 g Gruyère cheese, grated
salt & pepper
parsley
Preheat oven to 200°C.
Cut the fish into chunks. Poach the fish in the stock until half cooked (about 4-5 m). Take the fish out of the stock.
Thicken the stock a further few m.
Melt the butter. Stir with the flour to a blond roux. Mix the roux and the thickened stock.
Melt a little butter. Sauté the mushrooms. Add the cooking liquids to the stock mix.
Add the white wine and cream. Thicken to half the quantity. Season with salt and pepper.
Take from the heat. Add the grated cheese and shrimps.
Arrange the fish in a buttered ovenproof dish. Pour over the sauce. Sprinkle some grated cheese over it.
Put in preheated oven and broil for 4 m. Finish with some chopped parsley.
Serve with bread or mashed potatoes.
*Alternatively:
1 fillet of cod, approximately 125 g, 1 fillet of sole, 22 scallops, 50 g peeled grey shrimps, 8 large mussels, 5 cl white beer (blanche de Namur, Brugse Witte of Hoegaarden), 5 cl double cream, 5 cl lobster bisque, 30 g Gruyère, salt & pepper.
Cook mussels and remove from the shell. Cut scallops into slices 3 mm thick. Place cod and sole fillets in an ovenproof dish.
Pour in beer, cream and lobster bisque. Add salt and pepper.
Cook in oven preheated to 180°C for 10 m. After 10 m, add shrimps, scallop slices and mussels. Sprinkle with grated Gruyère and broil under the grill for a few m.
