Receta Mousseline Of Scallops And Cod
Ingredientes
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Direcciones
- Puree the scallop and cod fillet in a food processor. Add in the egg white, process for 2 min then refrigeratefor 40 min.
- 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.
- 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.
- 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.
- 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.