Oceane Julienne Fillet, Recipe for Oceane Julienne Fillet (Fish)

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Oceane Julienne Fillet

	1 Prepare all the ingredients.
	2 Finely ciseler the shallots.
	3 Using a small knife, scoop out the tomato pulp and and form petals.
	4 Cut those petals in strips, then in cubes.
	5 Mince the cleaned mushrooms.
	6 Brush the mussels, trim them and make them open over strong heat with the white wine.
	7 Cook it quickly and covered in order for the mussels to open widely and to leave them in white wine vapours.
	8 When cooked, transfer to a large container and remove the shells. Keep the liquid.
	9 Put the chiseled shallots in a large pot.
	10 Put the fillet cut in 4 on top of it.
	11 Cover the fish with cold fish broth and filtered mussel water.
	12 Add pepper but no salt!
	13 Add the mushrooms and turn the stove on. Heat up to 100°C (simmer), but do not boil. Poach the fish for 5 to 10 minutes.
	14 When finished, transfer the fillets to another container and cover with aluminium foil. Keep warm.
	15 Bring the juice to a boiling point and reduce it to half of its volume.
	16 Add the diced tomato.
	17 Add the whipping cream...
	18 ...and let reduce again.
	19 Add the chopped parsley. Season if needed.
	20 Add the shelled shrimps...
	21 ...and the mussels.
	22 Keep warm in the bain Marie until serving. You can serve this dish with rice pillaf. Bon appétit.