300ml fish stock
½ fresh vanilla pod, seeded
60g each, filleted salmon, brill, cod and bass
1 whole scallop
2 each 1in cubes of red peppers, yellow peppers, courgettes, aubergines
60g cooked haricots blancs
Reduce stock by half and add the cream and vanilla. Gently fry the fish in olive oil for 1¼ minutes, remove from pan and put to one side. Add a little more oil to the pan, add the diced vegetables and haricots blancs and fry gently for one minute.
Arrange the fish on a plate and surround with the vegetables. Reheat the sauce, mix with a hand blender and add the lemon juice. Sauce the plate and finish with a drizzle of chive oil.