INGREDIENTS

INSTRUCTIONS

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 1/2 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.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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