This is a print preview of "Mousseline Of Scallops And Cod" recipe.

Mousseline Of Scallops And Cod Recipe
by Global Cookbook

Mousseline Of Scallops And Cod
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  Servings: 1

Ingredients

  • 6 ounce Scallops
  • 1 x 6 ounces fil cod, cut into pcs
  •     Egg white
  •     Finely minced dill, parsley and chervil (1tbsp each)
  • 8 fl ounce Cream
  •     One lemon, juice of
  •     A little paprika
  •     Salt and pepper
  • 2 ounce Minced smoked salmon
  • 1 ounce Butter
  • 2 ounce Finely minced leeks
  • 1/2 x Lemon, juice of
  • 4 fl ounce White wine
  • 4 ounce Natural lowfat yoghurt

Directions

  1. Puree the scallop and cod fillet in a food processor. Add in the egg white, process for 2 min then refrigeratefor 40 min.
  2. Return the mix to the food processor, add in 1/2 of the cream and lemon juice and process for a few seconds only till thick and creamy. Season with paprika, salt and pepper and lightly fold in the fresh herbs using a metal spoon.
  3. Spoon the mix into 4 lightly buttered ramekin dishes, cover with aluminium foil and stand them in a shallow tray of water. Bake for 25 35 min in a preheated oven 400C.
  4. Heat the butter in a pan and add in the leeks, paprika, lemon juice, white wine, cream and smoked salmon. Season well - allow to reduce for 5 min and then strain the liquid off.
  5. 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.
  6. Garnish with 2 fresh king prawns, and a slice of lemon and fresh herbs.
  7. Spoon a little of the sauce around the mousseline and serve immediately.