Ingredients

6 Pidy vol au vents (Round or Fish-shape)
1 kg mussels
6 whole cooked prawns
300 gr peeled shrimps
250 gr mushrooms
400 gr monkfish fillet
200 gr small queen scallops
1/2 litre fish stock
1/4 litre cream
1/4 lemon
some onion and celery for the mussels
1/2 glass white wine
salt and pepper
cayenne pepper
60 gr butter
60 gr flour

Preparation

Preheat the vol au vents in an oven at 170 °C for 6 minutes

Heat up the fish stock and use it to poach the cubes of monkfish fillet

When it is almost done, add the queen scallops

Thinly slice the mushrooms and cook them with the lemon, water, salt and pepper until done

Rinse the mussels and cook them with the chopped onion, celery, salt and pepper

Take the monkfish out of the stock. Strain the mussel juice, add to the fish stock and reduce

Add some mushroom juice to taste

Add the cream and thicken with roux, made from butter and flour

Briefly cook the prawns in water with cayenne pepper and salt

Add the shrimps, drained mushrooms, monkfish and the shelled mussels to the sauce

Pour over the vol au vents

Garnish with the whole cooked prawns.