Rinse fish fillets, rub dry and sprinkle with juice of one lemon. Peel carrots, cut into narrow strips and blanch in boiling hot salted water for 3 min. Grease a large ovenproof dish and pour in drained carrots. Add crushed garlic. Cut salmon into large cubes and place on top of carrots. Season with salt and pepper, cover with butter flakes, pour wine and clear soup. Put the give in the gas oven and bake. After 10 minutes, cut the plaice fillets lengthwise into four strips, season, spiralize and place on top of the vegetables. Also spread the seasoned crab tails evenly over the top. Baste with whipped cream and continue cooking. Serve sprinkled with chopped tarragon leaves.
Addition: Long grain rice
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