Make the Béchamel Sauce in the usual way. Skin the fillets of fish. Smear
Tuck in the ends of the fish fillets and arrange in a single layer on the dish. Season with salt and freshly ground pepper. Put the washed mussels into a stainless steel saucepan, add the wine, cover and place on a low heat just until the mussels open, 2–3 minutes. Take the mussels from the shells, remove the beard and keep the mussels aside. Pour the liquid over the fish, cover with tin foil and bake in a moderate
Meanwhile sauté the mushrooms in a hot pan, season with salt and freshly ground pepper. Strain off the cooking liquor and add it to the Béchamel. Bring it to the boil. Make the liaison by mixing the egg yolks with the cream, add some of the hot liquid to the cold liaison and then mix into the rest of the sauce; taste and correct the seasoning. Sprinkle the mushrooms and mussels over the fish in the serving dish and coat with the sauce (may be made ahead to this point). Return to the
© 1990 Darina Allen. All rights reserved.