94 Poached Seafood with baby vegetables

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

Court-bouillon de tous les poissons aux légumes nouveaux

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

Europe
France
Fish course
Pescatarian
Mediterranean

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