Heat the oil and a knob of butter, add the turbot and season with salt and pepper, cook both sides.
Cook the shrimps in enough chicken stock to cover the bottom of a frypan. Reduce the stock.
Slice the fennel lengthwise and put into a saucepan with a knob of butter, a little chicken stock and the parsley and mint. Add the mussels, cover with a lid and cook until the mussels open up. Take out and shell the mussels.
Put the shrimps into bowl, arrange the fennel, turbot and mussels on top, pour over any remaining sauce and serve.
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