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Ingredientes
- 6 ounce Scallops
- 1 x 6 ounces fil cod, cut into pcs
- Â Â Egg white
- Â Â Finely minced dill, parsley and chervil (1tbsp each)
- 8 fl ounce Cream
- Â Â One lemon, juice of
- Â Â A little paprika
- Â Â 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
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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 799g | |
| Calories 1135 | |
| Calories from Fat 724 | 64% |
| Total Fat 82.15g | 103% |
| Saturated Fat 47.69g | 191% |
| Trans Fat 0.0g | |
| Cholesterol 321mg | 107% |
| Sodium 631mg | 26% |
| Potassium 1461mg | 42% |
| Total Carbs 29.22g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 8.71g | 6% |
| Protein 51.77g | 83% |
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