Fricassée de Mer et sa Julienne de légumes

Ingredients

- 8 fresh fleshy scallops
- 250 gr [1/2 lb] salmon fillets
- 250 gr [1/2 lb] doversole fillets
- 25 cl [9 fl oz] sour cream
- 30 cl [10 fl oz] dry white wine
- 2 carrotts + 1 leak
- 2 shallots
- 40 gr [1.5 oz] butter
- 4 Tbspoons olive olive
- Salt & pepper

Directions:
1- Cut the fish fillets into strips (you need a very sharp knife) ; cut the scallops thickwise (so that you obtain 2 disks from one).
2- In a frying pan, melt half of the butter with 2 Tspoons of olive oil ; over a medium-high flame, brown the fish and scallops for 5 minutes with salt & pepper ; keep aside.
3- Peel and mince the shallots ; peel the carrots ; prepare the leak (take outside leaves off and wash). Cut the leak into very small and thin sticks ; grate the carrotts not too thinly.
4- In the frying pan, melt the second half of the butter with the 2 left Tspoons of olive oil and brown the shallots for 3 minutes ; add the vegetables, brown for 3 more minutes, then add the wine and let simmer for 15 minutes (cover with a lid).
5- Add the cream which you will mix carefully with a wooden spoon ; let simmer for 5 minutes turning from time to time, then add the fish and scallops (do not mix) cover again and let simmer for 5 more minutes.
6- Adjust seasonning and serve right away.

Reference: http://www.ffcook.com/pages/rfricmer.htm