Marmite Dieppoise Recipe

Ingredients

• 30g butter
• 1 tbsp olive oil
• 2 baby leeks, white part only, thinly sliced
• 1 stick celery, thinly sliced
• 1 tsp curry powder
• ¼ tsp cayenne pepper
• 1 cup white wine
• ½ cup water
• 2 tbsp French brandy
• 500g firm skinless white fish fillets (blue-eye trevalla, ling or flathead), cut into 10cm long strips
• 12 (200g) fresh scallops, roe removed
• 12 green king prawns, peeled leaving tail intact and deveined
• 500g black mussels, cleaned and drained
• ½ cup light cooking cream
• 2 egg yolks
• Salt
• cracked pepper
• 1 tbsp chervil leaves, chopped
• 1 lemon, cut into wedges, to serve