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Method :
Wash and scrub the mussels well,
discarding any that are open, and remove the beards. Put into a large
saucepan with the prawns and cod.
Add the court bouillon, cover and cook for
about 10 minutes or until the mussel shells open. Carefully strain off
the liquid. Take the mussels out of their shells, skin and flake the
cod, and peel the prawns.
Return the fish to the saucepan to keep
warm. While the fish is cooking, mix together all the dressing
ingredients. Have ready four serving plates with a little endive on
each.
Carefully toss the warm fish in the
dressing. Pile a little of the mixture on to each plate. Serve
immediately.
Serves 4
Tarragon is used to flavor the dressing
for this seafood salad starter.
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