Try this Mousseline of Scallops And Cod recipe, or contribute your own.
Suggest a better descriptionPuree 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 | ||
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Calories: 4042 | ||
Calories from Fat: 3638 (90%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4042
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