Paul Blanc’s Freshwater Fish Medley

Name: Paul Blanc’s Freshwater Fish Medley (L’assiette du val de Saône ‘Paul Blanc’)
Yield: For four people
Cuisine: French
Ingredients: 650 g (1 lb 7½ oz) pike; 650 g (1 lb 7½ oz) perch; 650 g (1 lb 7½ oz) sander; 400 g (14 oz) freshwater crayfish; 2 carrots, channelled and sliced; 2 white spring onions, cut into julienne strips the white part of 2 leeks, cut into julienne strips; 2 white spring onions, cut into julienne strips the white part of 2 leeks, cut into julienne strips; 1 stick of celery, cut into julienne strips; 1 stick of fennel, cut into julienne strips; a sprig of basil, cut into strips; juice of a lemon; half a bottle of Pouilly-Fuissé; 100 g (3½ oz) fresh green peas; 100 g (3½ oz) small French beans, cut diagonally into short lengths; 1 tablespoon thick double cream or crème fraîche; 1 tablespoon thick double cream or crème fraîche; 300 g (11½ oz) butter, cut into dice; a few sprigs of chervil; chopped parsley; salt, freshly ground pepper; salt, freshly ground pepper