1 tbsp chives, finley chopped
1 tbsp dill
1陆 fennel bulb, cored removed and finely chopped
1 garlic clove, finely chopped
1 lime
500g/1lb 2oz potatoes, peeled and roughly chopped
2 shallots, finely chopped
3 spring onions, finely chopped
salt and freshly ground black pepper
1 tbsp toasted panko bread crumbs
splash olive oil
250ml/9fl oz fish stock
splash white wine vinegar
25g/1oz butter
100驳/3陆辞锄 butter
100ml/4fl oz double cream
150ml/5fl oz double cream
2 langoustines (or other large prawns)
handful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don鈥檛 shut tightly within a few seconds)
100驳/3陆辞锄 red mullet fillet, pin-boned and cut into strips
4 king scallops
200驳/7录辞锄 sea bass fillet, pin-boned and cut into strips
2 small squid, cleaned, cut into rings
200驳/7录辞锄 turbot fillet, pin-boned and cut into strips
2 kaffir lime leaves
100ml/4fl oz vermouth