Scallop Mousse

Ingredients

300 grams scallops
200 grams fish fillets
300 mls cream
2 teaspoons fresh herbs, chopped

Preparation

1
Ensure all ingredients are very cold.
2
Place scallops and fish in a food processor and blend until smooth. Add egg and seasoning and blend until combined. Remove puree to a bowl, cover with plastic wrap and chill in the refrigerator for 1 hour.
3
Add cream and herbs, beat into mousse with a wooden spoon until combined.Lightly grease 4 small ovenproof souffle ramekins with butter, fill with mousse and tap on the benchtop to ensure there are no air bubbles. Smooth top and cover with greased foil to seal.
4
Place in a tray with enough hot water to come 2/3 the way up the sides of the dishes.
5
Cook in the oven 350F/190C for 30 minutes until firm.
6
Remove from oven and allow to rest 10 minutes before unmoulding.
7
Serve hot or cold with mayonnaise based sauce (lemon or herb) or a hot seafood white wine sauce.

Tools

.

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 1:49pm

Creator:

Anonymous

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