Rendezvous de Fruits de Mer

Name: Rendezvous de Fruits de Mer
Cuisine: Swiss
Ingredients: 4 large fresh scallops in their shells; 12 fresh mussels in their shells; 8 tiny squid; 150 g (5 oz) fillet of turbot, skinned and cut into cubes of about 15 g (½ oz) each; 12 scampi, removed from their shells; 12 scampi, removed from their shells; 8 raw Mediterranean prawns, heads and shells removed; 8 raw Mediterranean prawns, heads and shells removed; 8 raw Mediterranean prawns, heads and shells removed; cayenne, salt and freshly ground pepper; cayenne, salt and freshly ground pepper; cayenne, salt and freshly ground pepper; 50 g (2 oz) leeks, white parts mainly; 400 ml (14 fl oz) Fish Stock; 4 sprigs fresh thyme

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

4 large fresh scallops in their shells
12 fresh mussels in their shells
8 tiny squid

Europe
Switzerland
Fish course
Starter
Gluten-free
Pescatarian

Method

Open with a small, strong knife by easing the flesh away from the debris and flat shell. Wash briefly but thoroughly, then separate the coral from the scallops. Cut each scallop in half horizontally and lay on a damp cloth with the coral.

Scrub the shells and remove the beards. Place in a saucepan and heat gently until the mussels open. Discard any that remain closed. Reserve the juices