| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Dairy |
|
Caprial3 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
md |
Fennel bulb; diced (reserve |
|
|
; green top for |
|
|
; garnish) |
| 3 |
|
Cloves garlic; chopped |
| 2 |
|
Shallots; chopped |
| 2 |
tb |
White wine vinegar |
| 2 |
md |
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 |
INSTRUCTIONS
FENNEL SALSA
SEAFOOD MOUSSE
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;
39 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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