This recipe is built from three simpler recipes. First you poach the fish and save the poaching liquid, then you turn the poaching liquid into a Sauce Parisienne. At the same time on another burner, you make 1 quart of Mussels in White Wine. Then you enrich the Sauce Parisienne and add mushrooms, truffle, and shrimp.
I made this for our Feast of Normandy. This is double the size of the base recipes because I make it for dinner guests.