Clean and cut all the vegetables in small pieces
1 leek, 3 small carrots, 3 stalks of celery
Stir fry the vegetables in the pan with butter at low heat, making sure they don’t burn. Season with salt.
2 tablespoon butter
Gently place the salmon and the cod cut in large cubes on top, adding salt and lemon zest.
11 oz fresh salmon, 11 oz fresh cod
After 2 minutes turn the fish gently making sure you don’t break it.
Add the scallop and the shrimps, cooking them lightly making sure they are still raw in the centre.
7 oz small size scallops, 7 oz peeled raw shrimps
Add lemon zest, salt and béchamel, gently stirring all always making sure the fish does not break.
salt & pepper
Add the white wine and finish simmer for 1 minute
½ cup white wine
Once is all mixed but still a bit raw, pour the mixture into a ceramic baking tray.
Flavour the breadcrumbs with garlic, basil and parmesan in a blender
Cover the top with the bread crumbs and spread several swirls of butter so the top forms a nice crunchy top when cooked in the oven.
1 cup breadcrumbs, 2 tablespoon freshly grated Parmesan, ½ clove peeled garlic cloves, 2 tablespoon chopped basil leaves, 4 tablespoon butter
Put in the oven for 20 minutes at 350F - 180 C and serve hot.