Fish gratin in a shell with clams

Join my online French cooking classes : https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Today we make a fish gratin velout cooked in scallop shells. I am serving this with marinieres clams, seared scallops and puff pastry nibbles.
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To make the fish Fumet watch the video below:
https://youtu.be/yZ-_vR5kBVY

INGREDIENTS:
to cook the fish:
300 grams of fresh cod filet filet
100 ml of white wine (I used Muscadet wine)
100 ml of fish fumet (cold)

For the veloute
30 grams of flour
30 grams of butter
300 ml fish fumet
100 ml heavy whipping cream ( double cream)
Veloute reducing time is 30 minutes

For the mariniere clams
1 or 2 handful of clams
1 tablespoon of butter
2 tablespoons of finely diced shallots
1 tablespoon of freshly chopped parsley
100 ml of white wine

For the scallops:
4 to 6 scallops
1 tablespoon of butter
salt and pepper to taste.

For the duxelles
150 grams of mushrooms
3 tablespoon finely diced shallots
30 grams of butter
1 tablespoon of freshly chopped parsley
salt and pepper to taste

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