4 large scampi (poached in a court-bouillon and left to cool)
16 fresh mussels (steamed and cooled)
juice of one lemon
2 oranges, segmented
2 tbsp grape seed oil
1. Vinaigrette: Combine orange juice, lemon juice, oil and salt and pepper.
2. Steamed mussels:
Place the mussels in a large pot with half the court bouillon and cook over a high heat with the lid on. When the mussel shells have opened, remove the lid and strain off the stock. Arrange on four plates and drizzle with vinaigrette.
3. Fish to be served cold should be placed in the cold court bouillon, brought slowly to the boil and then left to cool in this stock.
4. Fish to be served hot is placed in the simmering court bouillon and removed when cooked.