Recipe Index

Ingredients

• 1lb 2oz mussels, scrubbed and debearded
• 4fl oz white wine
• 1 shallot, peeled and finely chopped
• 1 garlic clove, smashed
• few fresh thyme sprigs
• 1 bay leaf
• 1oz unsalted butter
• 1 onion, chopped
• 1 celery stick, chopped
• 1 garlic clove, crushed
• 2fl oz double cream
• 3 king scallops, shucked and cleaned
• 6 raw prawns, heads removed, shells removed, de-veined
• 7oz brown shrimps
• 1 hard-boiled free-range egg, cut into quarters
• bunch fresh dill, chopped
• 1 tbsp chopped fresh tarragon
• salt and freshly ground black pepper
• 1¾oz unsalted butter, melted
• 2fl oz double cream
• 10½oz mashed potatoes
• 2 free-range egg yolks
• 2 tbsp olive oil
• 2 smoked haddock fillet (7oz each)

Method

1. Throw out any mussels with broken shells or shells that stay open when tapped, then put the rest in a saucepan with the white wine, finely chopped shallot, smashed garlic clove, thyme sprigs and bay leaf.
2. Bring the mussel pan to the boil, cover it, and cook for 5 minutes until the shells open; strain and keep the liquor, discard any mussels that stayed shut, and pick the meat from the opened shells.
3. Melt the first 1 oz unsalted butter in a saucepan and fry the chopped onion, celery stick and crushed garlic clove until soft without color.
4. Pour the reserved mussel liquor over the softened vegetables, boil it briefly, season with salt and black pepper, and stir in the first measure of double cream.
5. Lower the heat and stir the king scallops, raw prawns, brown shrimps, reserved mussels and quartered hard-boiled egg into the cream sauce without letting it boil, then keep the filling warm.
6. For the topping, beat the melted unsalted butter and the second measure of double cream into the mashed potatoes, then stir in the egg yolks off the heat and load the mash into a piping bag.
7. Heat the oven to 425°F for the haddock topping.
8. Sear the smoked haddock fillets flesh side down in an ovenproof frying pan with the olive oil until colored, then flip them skin side down.
9. Pipe the potato topping over the haddock and bake the pan for 8 minutes.
10. Stir the chopped dill and tarragon through the warm shellfish filling, spoon the filling onto plates, and set a haddock fillet with its potato crust on top of each portion.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data