Prepare all ingredients – Cut fish – Wash mussels, marinade them with thyme, bay leaf, garlic in shirt, 1 glass of white wine, just cook them – Shred the mussels and keep 12 for the decoration – Keep the cooking juices from the mussels for the sauce – Cook the prawns and langoustines with steam – Keep warm without drying.
Peel and turn potatoes – Bake about 20 minutes in English, (10 gr salt / liter of water) cold water – Keep warm.
In a saucepan, gently poach the haddock in the milk for about 10 minutes – reserved for warmth.
In a skillet, heat hazelnut a good piece of butter with a tablespoon of peanut oil, just color the salmon and the white fish – Bake 5 minutes 7/8 thermostat to finish cooking.
In a saucepan, melt with butter about 2 tablespoons chopped shallots, wet with the white wine, reduce to almost dry, add the cooking juices of the mussels, reduce by 1/3, cream, reduce a little more then go up butter (about 200 gr) whisking vigorously to froth the sauce – Correct the seasoning – Store in a bain-marie not too hot to avoid turning the butter.
Heat the sauerkraut, put it on the serving platter, arrange around the fish, shrimp, mussels, potatoes – Pour some of the sauce – and present the rest in gravy boat, decorate with scampi and shell mussels – Sprinkle with chopped chives.
Finally … We can add other shells for example.
Serve the same wine as the cooking wine (Riesling), very fresh.
Enjoy your meal from
Ingredients
Directions
Prepare all ingredients – Cut fish – Wash mussels, marinade them with thyme, bay leaf, garlic in shirt, 1 glass of white wine, just cook them – Shred the mussels and keep 12 for the decoration – Keep the cooking juices from the mussels for the sauce – Cook the prawns and langoustines with steam – Keep warm without drying.
Peel and turn potatoes – Bake about 20 minutes in English, (10 gr salt / liter of water) cold water – Keep warm.
In a saucepan, gently poach the haddock in the milk for about 10 minutes – reserved for warmth.
In a skillet, heat hazelnut a good piece of butter with a tablespoon of peanut oil, just color the salmon and the white fish – Bake 5 minutes 7/8 thermostat to finish cooking.
In a saucepan, melt with butter about 2 tablespoons chopped shallots, wet with the white wine, reduce to almost dry, add the cooking juices of the mussels, reduce by 1/3, cream, reduce a little more then go up butter (about 200 gr) whisking vigorously to froth the sauce – Correct the seasoning – Store in a bain-marie not too hot to avoid turning the butter.
Heat the sauerkraut, put it on the serving platter, arrange around the fish, shrimp, mussels, potatoes – Pour some of the sauce – and present the rest in gravy boat, decorate with scampi and shell mussels – Sprinkle with chopped chives.
Finally … We can add other shells for example.
Serve the same wine as the cooking wine (Riesling), very fresh.
Enjoy your meal from
English 
French 