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CATEGORY CUISINE TAG YIELD
Grains, Seafood, Dairy Caprial3 1 Servings

INGREDIENTS

2 t Olive oil
1 Fennel bulb, diced reserve
green top for
garnish
3 Cloves garlic, chopped
2 Shallots, chopped
2 T White wine vinegar
2 Tomatoes, seeded and diced
1/4 c Extra-virgin olive oil
Salt and black pepper to
taste
1 lb White fish fillets, such as
cod
1 lb Sea scallops
2 Cloves garlic, chopped
2 Shallots, chopped
1 1/2 c Heavy cream
Salt and black pepper to
taste
Fat, 0 Other Carbohydrates

INSTRUCTIONS

For the salsa, heat the 2 teaspoons olive oil in a large saute pan
until very hot. Add fennel, garlic, and shallots and saute until you
can smell the aroma of the garlic. Add vinegar and remove from heat.
Add tomatoes and mix well. Add the 1/4 cup extra-virgin olive oil,  and
season with salt and pepper. Set aside.  For the mousse, preheat oven
to 350 degrees. Dice fish and place in  food processor. Add scallops,
garlic, and shallots and process until  pureed. Scrape down the sides
and add cream. Process until smooth and  creamy. Season with salt and
pepper.  Divide mixture among six 8-ounce greased ramekins. Place in a
roasting pan, then fill the pan with water about halfway up the sides
of the ramekins. Bake for 30 to 40 minutes, or until a knife inserted
in the center comes out clean.  Remove from oven and cool for 2
minutes, then invert each ramekin  onto a small plate. Top with the
fennel salsa and garnish with a bit  of the fennel greens. Serve warm.
Serves six.  Converted by MC_Buster.  Per serving: 2367 Calories
(kcal); 200g Total Fat; (74% calories from  fat); 90g Protein; 62g
Carbohydrate; 639mg Cholesterol; 1017mg Sodium  Food Exchanges: 1
Grain(Starch); 11 Lean Meat; 4 1/2 Vegetable; 0  Fruit;  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2493
Calories From Fat: 801
Total Fat: 90.8g
Cholesterol: 436.1mg
Sodium: 2293.8mg
Potassium: 7093.9mg
Carbohydrates: 289g
Fiber: 54g
Sugar: 131g
Protein: 153.7g


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