Ingredients
Method
1.Preheat oven to 180°C. Butter a medium-sized oven-proof dish.
2.Poach the white fish fillets with the bay leaf and wine until just cooked. Remove and put them in the oven dish you will serve this dish in. Now lightly poach the scallops, then the salmon. Add them to the dish. Reserve the poaching liquid.
3.Cook the mussels in ½ cup of water in a covered pan until they spring open – about 1 minute. Remove the mussels, reserving the cooking liquid, and when cool enough to handle, remove the mussel meat from shells, discarding the beards and tongues. Cut them in half and add to the other seafood. Add prawns, peas and potato cubes to the dish.
4.Pour ¼ cup of the mussel cooking liquid into the poaching pan. Add the cream and bring to a simmer for a few minutes until it thickens slightly. Pour over the seafood and season with salt and pepper.
5.Toss the breadcrumbs, parsley and lemon zest together, then scatter over the seafood.
6.Bake until the breadcrumbs are golden, the fish is heated through and the prawns are cooked – about 20 minutes.
7.Serve with a green salad and crusty bread to mop up the creamy sauce.
Note
- This dish can be prepared in the morning to be heated and served for dinner that night. -The salmon adds great flavour, as well as colour to this dish.
