68 A Fish-market in a Casserole, steamed over seaweed

Name: A Fish-market in a Casserole, steamed over seaweed
Yield: For four people
Cuisine: French
Ingredients: 1 fillet of sole weighing 100 g (3½ oz); 4 handfuls of fine seaweed used for the packing of oysters or lobsters; 500 ml (scant pint) water and 2 teaspoons coarse salt; 4 large Dublin Bay prawns; 25 g (1 oz) each carrot, onion, leek and chives, cut into julienne strips; 1 bass weighing 400 g (14 oz) filleted, but not skinned (after weighing); 4 scallops; 4 large mussels; 4 lettuce leaves; salt and pepper; 4 Portuguese oysters; 5 tablespoons Sauce Beurre Blanc and/or 5 tablespoons Sauce Vierge; 24 winkles; 4 small red mullet weighing 60 g (2 oz) each; 160 ml (¼ pint) water