Sweat the shallots and mushrooms with mix of fresh herbs – thyme, flat leaf parsley, basil and chervil. Add noilly prat and reduce. Add fish and mussel stock and reduce by a third. Add cream and bring to the boil. Remove one third of creamy sauce and reserve to one side. Poach all the fish in the remaining liquid in stages, first coley, baby squid, salmon, prawns, baby clams, mussels and finally the scallops. Poach for 6 minutes.
Blanch the tagliatelle for 3 minutes to al dente.
In a separate pan heat the olive oil and infuse with a garlic fork gently. Add the cooked tagliatelle to the oil and heat through. Add some of the basil.
In the corner of the plate place the tagliatelle. Rustically layer the salmon and coley on a bed of mussels, squid and baby clams. Garnish on top with the prawns and scallops and pour over some of the sauce. Garnish the plate with tomato concasse and chiffonade of basil. Place the sprig of chervil on top and serve.
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