Wash the shellfish in a lot of water without soaking, open shells in a stewpot over a high heat, remove from the shell, keep warm. Put the fish into a saucepan with a large bottom, dust with the court bouillon, cover with cold water, cover. Slowly bring to a boil. As soon as beginning to boil, turn off the heat, remove from the source of the heat and leave to poach for 10 minutes. Drain, keep warm on the serving dish. Keep the court bouillon aside. Make a white sauce: Melt the butter in a saucepan, add the flour, mix, cook until smelling like brioche. Moisten, while whisking, with 1 cup of court bouillon, allow to thicken slowly for 10 minutes, stirring constantly. Add the cream to thicken. Adjust the seasoning. Boil a few times more. Arrange the shellfish around the fish, coat with the sauce. Decorate with slices of a peeled lemon.
@
2 2/3 lbs conger eel
1 pack court bouillon
1 2/3 lbs shellfish (mussels, clams)
lemons
salt, pepper
Sauce:
1 1/3 tbsp butter
1 tbsp flour
1/2 cup crÅme fraöche
@
20
mn
@
25
mn
@
You can enrich the court bouillon stock used for the sauce with the sieved cooking juice of the shellfish.
