4 160 g white fish fillets, skin removed
2 scallops, sliced in half
olive oil
lemon juice

150 g girolle mushrooms, halved
150 g chanterelle

3 tbsp chives, chopped
2 tbsp wholegrain mustard
250 ml cream
1 lemon cut into quarters
knobs of butter
sea salt and white pepper

Place a pan on a medium heat with a dash of olive oil and a knob of butter

Once the butter is foaming place the fish in the pan until the fish is cooked two thirds of the way through

Turn the fish over and remove from the heat

Season with freshly squeezed lemon juice, sea salt and black pepper

Place a second pan on a high heat and melt a few knobs of butter

Once foaming add the girolles with a pinch of sea salt, a squeeze of lemon juice and cook for
20 seconds

Add chanterelles and cook for 15 seconds

Taste, correct the seasoning before adding the cream and whole grain mustard

Bring to just before boiling point

Add the scallop discs, chives and remove from the heat

Place the fish in your serving bowl

Ladle over the fricassee of wild mushrooms

Place the scallops on top of the fish and serve