14 oz (400g) mixed filleted fish
(any fresh white fleshed fish will do)
4 oz (100g) peeled raw shrimp
(with or without tails, up to you)
3 1/4 lb (1 1/2 kg) mussels
(or 1 lb shucked mussels)
3 1/2 fl oz dry white wine
2 shallots
4 fl oz (400ml)
2 oz (50g) butter
2 oz (50g) plain flour
4 oz (100g) grated Emmenthal cheese
2 tbsp bread crumbs
salt and pepper

Scrub and clean the mussels: pour the white wine into a large
fireproof casserole dish or saucepan, add the thinly sliced peeled
shallot and place the mussels on top: cover and place over a high
heat for a few minutes, to make the mussels open.  Drain the
mussels, discarding any that remain closed.  Remove the mollusks
from their shells, saving all their juice and the liquid in the pan and
strain through a cloth or very fine sieve.

Rinse the fish fillets, add to a pan or fish kettle containing the cold
court-bouillon and bring slowly to a boil; immediately reduce the heat
and simmer very slowly for 5 minutes.  Melt all but 1/2 oz (10g) of the
butter in a small saucepan, stir in the flour and cook for a few
seconds over a low heat.  Beat in 14 fl oz (400ml) strained
court-bouillon and about 6 tbsp mussel liquor, adding a little at a
time.  Simmer over a low heat for 7-8 minutes, stirring continuously.  
Turn off the heat, add a little salt and stir in the grated cheese.

Grease an oven proof dish with the remaining butter; cover the
bottom with the well drained fish fillets and cover these with the
shrimp and the mussels.  Coat with the sauce and sprinkle with the
bread crumbs.  Place in a preheated oven at 425F (220C) for 15
minutes.  Yields approx. 4 servings
To prepare the Court-Bouillon, or cooking liquid,   
the water used must be lightly salted (about 1/2 oz [15-20g] salt to
every 1 3/4 pints [1 litre] liquid), flavoured with pieces of celery,
carrot and parsley stalks as well as a little dry white wine or cider

Boil to 30 minutes to 1 hour then allow to cool completely.  

This is just one of the delightfully delicious recipes from
around the world which will soon be featured in our fully
illustrated series of Gourmet Fisherman Cookbooks.  
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