Blanquette of sea fruits

Instructions

1. 1

   Wash the morels and immerse them in a bowl of hot water for 30 minutes, then drain them.

2. 2

   Use the water to cook the morels in a saucepan for 3 minutes, then drain them.

3. 3

   Blanch the beans in boiling water for 2 minutes, drain them, and remove the thin skin that covers them.

4. 4

   Chop the crayfish: Use your fingers to grip the central fin (from the tail) and make a downward motion to dislodge the tail.

5. 5

   Boil the crayfish in salty water for 3 minutes, then devein them.

6. 6

   Cut the halibut medallions into pieces and mix cornstarch with cream in a bowl.

7. 7

   Heat the olive oil in a sauté pan to brown the halibut pieces for 5 minutes.

8. 8

   Then add the crayfish, scallops, and prepared vegetables.

9. 9

   Add the white wine and cornstarch mixture.

10. 10

    Season with salt and pepper, stir everything together and continue cooking for 5 minutes, then sprinkle with dill.