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