monkfish with trout cream and gray shrimps

Monkfish: Sprinkle the fish steaks with dried seaweed or salt and pepper from the mill. Steam cooked in about ten minutes. Keep warm until use. Samphire: steam the samphire in three minutes. Rinse under the tap. Warm up before use. Trout cream: steam a quarter of cauliflower and mix it together with four fillets of smoked trout. The result must be firm enough to stay upright in the ring. Quail eggs: cook a dozen quail eggs and let cool. Cut them all in half. Keep one egg per plate and separate the egg white from the egg yolk. Crumble the yolk and chop the egg white. Marinate half of the chopped egg white in beet juice. Gray Shrimps: Peel the cooked shrimps and refrigerate until ready to use.

Mousseline sauce: Make a hollandaise au bain-marie with 4 tablespoons of water, 2 spoons of vinegar and 4 egg yolks. Stir a knob of butter into the preparation and a few scoops of whipped cream. Baked mussels: opt for bouchot mussels if available. Cook them and let them cool. Roll them in the flour and fry briefly in a little butter. Keep warm until use. On the dinner plate: in the middle a fish fillet. To the right of it a small ring of trout cream with a spoonful of salmon eggs on top. In addition, three fried mussels, some egg white and egg yolks. At the front: a few sprigs of samphire. Left: gray shrimps, a nest of wakame with half a quail egg on top and some caviar on top. In addition, some marinated egg white and a spoonful of muslin. Finish with edible flowers, fresh coriander and serve with a saucepan with the rest of the muslin.