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Ingredientes
- 150 gm fresh scallops
- 259 gm fresh salmon
- 1 x egg white
- 300 ml fish veloute (qv)
- 300 ml double cream
- 1 x salt and cayenne pepper
- 1 x juice of lemon
Direcciones
- Dice the scallops and salmon.
- Mix and chill.
- Put the fish into a food processor and work till it becomes a mass.
- Add in the egg white and mix thoroughly.
- In a separate bowl blend the fish veloute with the cream.
- Add in slowly to the fish mix while the machine is running making sure which it is well incorporated.
- Add in the salt cayenne pepper and lemon juice.
- For the best results all the ingredients including the food processor bowl should be very cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 713g | |
| Calories 1264 | |
| Calories from Fat 840 | 66% |
| Total Fat 94.66g | 118% |
| Saturated Fat 44.6g | 178% |
| Trans Fat 0.0g | |
| Cholesterol 393mg | 131% |
| Sodium 516mg | 22% |
| Potassium 1794mg | 51% |
| Total Carbs 14.68g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.43g | 0% |
| Protein 86.27g | 138% |
