Seafood and vegetables au gratin

For the vegetables:

• Chop garlic into brunoise.
• Wash, peel and pare the carrots, courgette and turnip into a small size.
• Cook the peas and other vegetables English style, then cool in iced water, drain and set aside.

For the seafood:

• Peel the prawns leaving the head and the last ring of the tail (3 units per portion).
• Open the langoustines lengthwise (1 unit per portion).

For the sauces:

• Make a thick americaine sauce.
• Make a hollandaise sauce.
• Mix the sauces 50/50 and season.

To decorate:

• Chop parsley into brunoise.

HOW TO SERVE

• Cook the prawns and langoustines on the griddle.
• Steam the clams with a little fumet retrieved from the sauces (3 units per portion).
• Lightly sauté the vegetables in olive oil with chopped garlic.
• Place the sautéed vegetables on a plate and the seafood on top.
• Cover with the sauce.
• Cook au gratin in the oven or use the salamander grill.
• Sprinkle over some parsley.