Blanquette de la Mer — Seafood in White Velouté

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Blanquette de la mer is the seafood adaptation of the classical blanquette de veau — mixed fish and shellfish poached in white stock and served in a cream-enriched velouté finished with egg yolk liaison. The defining characteristic is whiteness: no browning of the fish, no tomato, no dark wine — the entire dish is deliberately kept pale, showcasing the purity of the ingredients. The fish selection must balance texture and flavour: firm white fish (200g monkfish, 200g turbot), shellfish (8 scallops, 12 mussels, 8 langoustine tails), and optionally 200g salmon for colour contrast. Prepare a fish fumet base (1 litre) with white wine, shallots, and mushroom trimmings. The firm fish goes in first, poached gently at 80°C for 5 minutes; scallops and langoustine tails are added for the final 3 minutes; mussels are opened separately à la marinière and their strained liquor added to the fumet. While the fish poaches, prepare turned mushrooms (24 caps, cooked à blanc in lemon water and butter) and pearl onions (glazed à blanc in butter, water, and sugar without colour). The sauce: reduce 500ml of the poaching liquid by half. Add 200ml fish velouté, 100ml double cream, and reduce to nappant consistency. Off the heat, incorporate a liaison of 2 egg yolks beaten with 50ml cream — stir gently without boiling. Add a squeeze of lemon, the mushrooms, and onions. The fish is arranged in a deep platter, the mussels in their shells around the edge, and the sauce ladled over. Scatter with chervil pluches. The dish is all silk and light — the antithesis of the robust Mediterranean fish stew.

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