| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Scallops |
| 1 |
|
6 ounces fil cod; cut into pieces |
|
|
Egg white |
|
|
Finely chopped dill; parsley and chervil |
|
|
; (1tbsp each) |
| 8 |
fl |
Cream |
|
|
One lemon; juice of |
|
|
A little paprika |
|
|
Salt and pepper |
| 2 |
oz |
Chopped smoked salmon |
| 1 |
oz |
Butter |
| 2 |
oz |
Finely chopped leeks |
| 1/2 |
|
Lemon; juice of |
| 4 |
fl |
White wine |
| 4 |
oz |
Natural yoghurt |
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.
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