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Ingredients
US|METRIC
6 SERVINGS
- 20 mussels (cooked)
- 200 grams salmon fillet (cut into 25g pieces)
- 4 scallops (hand-dived, cut crossways into 3 pieces)
- 4 sole fillets (megrim, cut in half)
- 8 monkfish (escalopes, thinned with a mallet and cut in half)
- 5 spring onions (thinly sliced)
- 1 handful chives (chopped)
- salt
- black pepper (freshly ground)
- 75 grams butter
- 55 grams flour
- 700 mL milk
- 1 bay leaf
- 200 grams onion (finely chopped)
- 100 mL white wine
- 100 mL double cream
- 50 grams gruyère (grated)
- 50 grams Parmesan (grated)
- 2 Tbsp. lemon juice
- salt
- black pepper (freshly ground)
- 500 grams potatoes (peeled and diced into 2.5cm cubes)
- 80 grams butter
- 100 mL milk (warmed)
- 2 egg yolks
- 1 pinch ground nutmeg
- 10 grams salt
- black pepper (freshly ground)
- 50 grams white breadcrumbs
- 2 tsp. lemon zest
- 1 garlic clove (finely chopped)
- 1 handful parsley leaves (chopped)
- 1 Tbsp. olive oil
- 50 grams Parmesan (grated)
- 50 grams gruyère
- salt
- black pepper (freshly ground)
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