Gratin de fruits de mer (Seafood Gratin)

Ingredients:

350g fillets of sole, turbot or monkfish
500ml fresh mussels
14 large prawns, peeled (reserve the shells)
300g scallops, halved into two rounds
350g button mushrooms, quartered
4 shallots, finely chopped
6 tbsp flat-leaf parsley, finely chopped
400ml cream
100g lightly-salted butter
1 tsp plain flour
200ml white wine
squeeze of lemon juice
2 tbsp cognac
500g potatoes, peeled and boiled to cook

Method:

Halve the prawns lengthways and set aside. Scrub and de-beard the mussels, discarding any shells that do not close.

Bring a pan of salted water to a boil. Add the mussels and cook for 20 seconds only. Drain the mussels, but reserve the water and use to boil the potatoes until tender.

Place the mussels, prawn shells and wine in a pan. Bring to a boil and cook for 2 minutes. Strain the liquid and transfer to another pan. Take the meats from the mussel shells and discard the solids.

Pour the wine into a large pan, bring to a boil and add the fish fillets. Cook for 5 minutes then add the cream and bring to a simmer. Add the mushrooms and parsley. Mix the flour with 1 tbsp butter to form a smooth paste and work this into the cream sauce. Cook without boiling for 1 minute more then take off the heat.

Take out the fish and flake. Butter a gratin dish then use 2 tbsp of the remaining butter to fry the shallots for about 4 minutes or until soft. Turn this mixture into the gratin dish. Mix the flaked fish, mussel meats and scallops and layer into the gratin dish.

Season the cream sauce with salt, black pepper, lemon juice and cognac then pour over the fish mixture. Place the halved prawns on top.

Mash the boiled potatoes with the remaining butter until creamy then layer the mashed potatoes over the other ingredients. Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the ingredients are piping hot and the top of the potatoes are golden brown.

Serve hot, accompanied by boiled potatoes, a green salad and white wine.