Rich, seductive and ever so pleasing, this light and airy mousseline is packed with great flavor. An outstanding appetizer for a more formal dinner and guaranteed to please.

Mousseline of Scallops and Cod
Recipe type: Appetizers
Serves: 1
  • 6 ounces scallops
  • 1 6 ounces filleted cod; cut into pieces
  • egg white
  • finely chopped dill; parsley and chervil (1 Tablespoon each)
  • 8 fluid ounces cream
  • one lemon; juice of
  • a little paprika
  • salt and pepper
  • 2 ounces chopped smoked salmon
  • 1 ounce butter
  • 2 ounces finely chopped leeks
  • 1/2 lemon; juice of
  • 4 fluid ounces white wine
  • 4 ounces natural yoghurt
  • King Prawns or jumbo shrimp for garnish
  • lemon slices
  • fresh herbs, minced
  1. Puree the scallop and cod fillet in a food processor. Add the egg white, process for 2 minutes then chill for 40 minutes.
  2. Return the mixture to the food processor, add 1/2 of the cream and lemon juice and process for a few seconds only until thick and creamy. Season with paprika, salt and pepper and lightly mix in the fresh herbs using a metal spoon.
  3. Spoon the mixture into 4 lightly buttered ramekin dishes, cover with aluminium foil and stand them in a shallow tray of water.
  4. Bake for 25 to 35 minutes in a preheated oven 400 degrees F.
  5. Heat the butter in a pan and add the leeks, paprika, lemon juice, white wine, cream and smoked salmon. Season well - allow to reduce for 5 minutes and then strain the liquid off.
  6. 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.
  7. Garnish with 2 fresh king prawns, and a slice of lemon and fresh herbs.
  8. Spoon a little of the sauce around the mousseline and serve immediately.
Per serving: 1161 Calories (kcal); 85g Total Fat; (70% calories from fat); 65g Protein; 16g Carbohydrate; 400mg Cholesterol; 695mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates

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