Easy recipe Pan-roasted monkfish with ginger velouté, poached fennel, shellfish and chanterelle mushrooms

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about five hundredg/onelb twooz white fish bones (Recipes by ingridients bones) four shallotstwo celeryone tbsp white peppersmall bunch fresh flatleaf parsley½ lemonfivecm/twoin piece fresh root gingerabout one hundredml/three½fl oz vermouthabout one hundredml/three½fl oz double creamsmall knob of buttersalt and freshly ground white pepperone fennelone tbsp olive oilknob of butter½ lemonone squidfour scallopstwo tbsp olive oilfiftyg/twooz butterfour x two hundredg/sevenoz monkfishsalt and freshly ground black pepperone lemon, juice only about twenty-four clamsclams dash olive oilone shallotabout twenty-four musselsmusselsone hundred and fiftyg/about sixoz chanterelle mushroomsfour plum tomatoes½ lemon, juice only fresh chervil. Try this unusual combination of ginger, fennel, chanterelle mushrooms and seafood (Recipes by ingridients seafood) for a fancy fish supper..