Name: Poached Seafood with baby vegetables (Court-bouillon de tous les poissons aux légumes nouveaux)
Yield: For four people
Cuisine: French
Ingredients: 30 g (1 oz) fresh peas; a few asparagus spears (optional); 60 g (2 oz) turnips; 60 g (2 oz) carrots; 1 tablespoon mushroom purée; 8 handsome spinach leaves; 4 tablespoons sauce Américaine; 30 g (1 oz) French beans; 4 tablespoons water and 2 teaspoons skimmed milk powder; 100 g (3½ oz) lobster or tinned crab meat; 1 chopped shallot; 8 tablespoons fish fumet; 2 tablespoons dry white wine; 16 mussels; 120 g (4 oz) angler or monk fish; 120 g (4 oz) fillets of sole; 4 scallops; 12 oysters

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

12 oysters
16 mussels
120 g (4

Method

Preparing the fish

Clean and scrape the mussels meticulously. Open the oysters and loosen them from the shells. Do the same with the scallops. Keep the liquid from both the oysters and the scallops, filtering it through a muslin cloth. Cut the angler-fish into eight small pieces. Slice up the sole into eight miniature fillets. Cut the lobster meat in dice 1 cm