The preparation

• Peel and wash the carrots, leeks and celery branches then cut them into small segments.
• Wash and rinse the mussels along with the cockles several times. Put the cockles into a casserole dish, pour in some wine and cook on high heat until they open up. Drain shellfish by filtering the cooking juice.
• Pour the juice into a frying-pan, add 50 cl of water and bring to a boil. Immerse the vegetables for 2 minutes. Add the turbot fillets and let cook an additional 5 minutes.
• Whip up the cream into a nice firm Chantilly, salt and pepper and gently mix in with the caviar. Set aside in the refrigerator.
• Drain the fish and julienne-sliced vegetables and lay in preheated deep plates.
• Bring the broth to a boil, immerse the shellfish for 1 minute to reheat, then divide them up on the plates. Add a ladle of broth and garnish with a spoonful of caviar cream.
• Peel and wash the carrots, leeks and celery branches then cut them into small segments.
• Wash and rinse the mussels along with the cockles several times. Put the cockles into a casserole dish, pour in some wine and cook on high heat until they open up. Drain shellfish by filtering the cooking juice.
• Pour the juice into a frying-pan, add 50 cl of water and bring to a boil. Immerse the vegetables for 2 minutes. Add the turbot fillets and let cook an additional 5 minutes.
• Whip up the cream into a nice firm Chantilly, salt and pepper and gently mix in with the caviar. Set aside in the refrigerator.
• Drain the fish and julienne-sliced vegetables and lay in preheated deep plates.
• Bring the broth to a boil, immerse the shellfish for 1 minute to reheat, then divide them up on the plates. Add a ladle of broth and garnish with a spoonful of caviar cream.