Fish gratin in scallop shells with mariniere clams

Mise en place: weigh the butter and flour, chop the parsley, dice the shallots, wash the clams, measure the cream and have fish stock ready.

Melt 30 g butter, add 30 g flour and stir to a paste; cook 3 to 4 minutes, still white, then set aside to cool.

For the duxelles, melt butter and sweat about a tablespoon of shallots over medium heat 1 to 2 minutes.

Add the mushrooms, season with salt and pepper, and cook until the water evaporates and the mix is dry; off the heat stir in parsley and set aside.

Bring the fish stock to a boil and add it a little at a time to the cold roux off the heat to dissolve it; then heat to a boil.

Add the cream and simmer on low to medium heat to reduce by a quarter, 20 to 30 minutes.

For the clams, melt butter with shallots and parsley, add the clams and white wine, bring to a boil, cover and steam about five minutes; set aside.

Cut half-moon fleurons and other shapes from puff pastry and bake them on a baking tray.

Whisk some of the clam juices and the mushroom duxelles into the reducing velouté.

Put a little butter and shallot in a pan, lay the cod fillets on top, season, add 100 ml fish stock and white wine around (not on) the fish to halfway up.

Poach on medium-low at about 90 degrees without boiling, under a buttered paper, about five minutes.

Finish the fish in the oven 5 to 6 minutes at 180C, until it starts to flake.

Set scallop shells on foil, spoon in a bed of velouté, top with flaked fish and a few breadcrumbs.

Broil about five minutes to colour; serve with the clams, pan-fried scallops and the puff pastry fleurons.