Scallions filled with cod, monkfish and crab

For the scallions:

• Clean the scallions by removing the root and part of the green.
• Boil until the layers separate from each other easily. 
• Cool and drain.
• Separate the different layers of the scallions without making any cuts.
• Set aside.

For the sauces:

• Prepare a biscayne sauce.
• Prepare a green pepper cream soup.

For the filling 1:

• Prepare the cod pil–pil style and set aside the cod and the sauce separately.
• Crumble the cod and mix with the pil–pil sauce.
• Fill half the scallions with the cod.

For the filling 2:

• Cut the monkfish into brunoise.
• Peel and chop the garlic into brunoise.
• Boil the spider crab, cool and crumble.
• Sauté the monkfish in hot oil with the garlic cut into brunoise.
• Add the crumbled spider crab, stir everything together and bind with a 100g fish velouté enriched with yolk.
• Cool covered with film and set aside
• Fill the other half of the scallions. 

SET UP

• Heat the sauces separately.
• Batter the scallions, fry and set aside on absorbent paper to remove excess oil.
• Add the two sauces to the base of the dish and place the scallion filled with monkfish on top of the green pepper cream and the scallion filled with cod on top of the biscayne sauce.
• Sprinkle with parsley.