Cut the turbot, salmon and monkfish into pieces the size of an average scallop. Lightly poach with the scallops and the mussels and the shallot in the Champagne and fish stock. Add the prawns to heat through. When cooked, remove the fish from the sauce and keep warm.
Reduce the cooking liquid, add the cream and boil vigorously until thickened. Lastly whisk in the butter and season with salt and pepper.
Arrange the fish in a mound in the centre of the serving plate. Strain and pour the sauce round the fish and garnish with tomato, chives and sprigs of dill. George makes elaborate nets from cucumber peel to complete the garnish, but I’ll let you off this!
© 1988 Keith Floyd estate. All rights reserved.