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.
- 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
- Puree the scallop and cod fillet in a food processor. Add the egg white, process for 2 minutes then chill for 40 minutes.
- 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.
- Spoon the mixture into 4 lightly buttered ramekin dishes, cover with aluminium foil and stand them in a shallow tray of water.
- Bake for 25 to 35 minutes in a preheated oven 400 degrees F.
- 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.
- 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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