Ingredients for 4

8 Fresh scallops
200g (7 oz) cod
200g (7oz) white mushrooms
100 ml (0.4 cups) fish fumet
1 onion
4 egg whites
100 ml (0.4 cups) of white wine
Parsley
White of 1 leek
4 crab legs
300 ml (1.3 cups) full cream
200g (7oz) pollack or other white fish
200g (7 oz) salmon
Lemon juice
1 tbsp olive oil
50g (1.7 oz) butter
80g (2.8 oz) shrimp
1 stem celery
200g (7 oz) grated Gruyère cheese, or a mix with Cheddar

Recipe

Clean and chop all the vegetables: finely dice the onion, celery, and leek, and chop the mushrooms into small pieces. Finely chop the parsley for garnish.
Preheat the oven to 180°C (350°F).
Cut the fish into four nice pieces. Heat some olive oil in a pan over medium-high heat and sear the fish pieces for about 2 minutes on each side, just to give them a crispy golden crust. Remove the fish from the pan and season with salt and pepper.
In the same pan, add butter and sauté the chopped onion, celery, leek, and mushrooms. Season with salt and pepper, and cook until the vegetables are softened and slightly caramelised.
Deglaze the pan with white wine and fish fumet, allowing it to reduce by about one-third. Add the cream and continue reducing until the sauce thickens slightly, about another one-third. Strain the sauce through a sieve into a clean saucepan to remove any solids. Whisk in the egg yolks, and season with salt, pepper, and lemon juice. Reheat gently without allowing it to simmer, to avoid curdling.
Distribute the sautéed vegetables evenly into the bottom of individual oven-safe dishes. Arrange the seared fish pieces and shrimp on top of the vegetables. Pour the creamy sauce over the fish and vegetables, making sure everything is well-coated. Place a crab leg in the center of each dish for a decorative touch and to add flavor. Sprinkle the grated cheese generously over the top of the fish and vegetables.
Place the dishes under the grill (broiler) and cook for 10 minutes, or until the cheese is golden and bubbly. Remove from the oven, sprinkle with finely chopped parsley for a fresh burst of color, and serve hot.