A seafood platter composed of a méli-mélo of fish and shellfish, cooked
with vegetables in cider.
A typical Normandy specialty combining the best from the sea and
the orchard.
Ingredients (for
6 people)
300 g monkfish fillets
6 sole fillets
6 Saint-Jacques shells
6 Dublin Bay prawns (langoustines)
50 cl of mussels
200 g shrimp
10 cl double cream
40 g butter
1 onion
3 shallots
2 carrots
1 leek
30 cl cider
Procedure
Wash and peel the carrots and the leek. Chop
them. Peel the onion and the shallots and then chop them.
Pour 10 cl of cider in a pan. Add the mussels
and half of the shallots. Simmer for 10 minutes on medium heat.
Remove the shells from the mussels. Keep
their juice.
Heat the butter in a pan and saute the
vegetables, chopped onion and the rest of the shallots.
Pour in the juice from the mussels, the rest
of the cider, double cream and simmer for 10 minutes over a gentle heat.
Add the pieces of monkfish, the sole and cook
for 5 minutes. Add the shrimp, the langoustine and the Saint-Jacques
shells and cook for another 5 minutes.
