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 35 minutes in a preheated oven 400C. 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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|Serving Size: 1 Serving (1555g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3638 (90%)|
|Amt Per Serving||% DV|
|Total Fat 404.2g||539 %|
|Saturated Fat 251.5g||1258 %|
|Monounsaturated Fat 115.1g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 1500mg||462 %|
|Sodium 1205.6mg||42 %|
|Potassium 1659mg||44 %|
|Total Carbohydrate 43.9g||13 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 43.8g|
|Protein 54.8g||78 %|
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Calories per serving: 4042
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