Technical Stages :

• Finely ciseler the shallots.
• Using a small knife, scoop out the tomato pulp and dice it.
• Mince the cleaned mushrooms.
• Brush the mussels, trim them and make them open over strong heat with the white wine.
• When cooked, transfer to a large container and remove the shells. Keep the liquid.
• Put the chiseled shallots in a large pot.
• Put the fillet cut in 4 on top of it.
• Cover the fish with cold fish borth and filtered mussel water. Add pepper but no salt!
• Add the mushrooms and turn the stove on. Heat up to 100°C or 212°F (simmer), but do not boil.
• Poach the fish for 5 to 10 minutes.
• When finished, transfer the fillets to another container and cover with aluminium foil. Keep warm.
• Bring the juice to a boiling point and reduce it to half of its volume.
• Add the diced tomato.
• Add the whipping cream and let reduce again.
• Add the chopped parsley. Season if needed.
• Add the shelled shrimps and the mussels.
• Keep warm in the bain Marie until serving.
• You can serve this dish with rice pillaf.
• Bon appétit.