Mousseline of scallops and cod
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Scallops |
| 1 | 6 ounces fil cod; cut into pieces | |
| Egg white | ||
| Finely chopped dill; parsley and chervil | ||
| ; (1tbsp each) | ||
| 8 | fluid ounce | Cream |
| One lemon; juice of | ||
| A little paprika | ||
| Salt and pepper | ||
| 2 | ounces | Chopped smoked salmon |
| 1 | ounce | Butter |
| 2 | ounces | Finely chopped leeks |
| ½ | Lemon; juice of | |
| 4 | fluid ounce | White wine |
| 4 | ounces | Natural yoghurt |
Directions
Puree the scallop and cod fillet in a food processor. Add the egg white, process for 2 minutes then chill for 40 minutes.
Return the mixture to the food processor, add ½ of the cream and lemon juice and process for a few seconds only until thick and creamy. Season with paprika, salt and pepper and lightly mix in the fresh herbs using a metal spoon.
Spoon the mixture into 4 lightly buttered ramekin dishes, cover with aluminium foil and stand them in a shallow tray of water. Bake for 25 35 minutes in a preheated oven 400C.
Heat the butter in a pan and add the leeks, paprika, lemon juice, white wine, cream and smoked salmon. Season well - allow to reduce for 5 minutes and then strain the liquid off. When ready to serve carefully run the blade of a sharp knife around the ramekin moulds and gently tip the mousseline onto individual serving plates.
Garnish with 2 fresh king prawns, and a slice of lemon and fresh herbs.
Spoon a little of the sauce around the mousseline and serve immediately.
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