> Recipes > Prawn

Scallop and prawn roulade with caviar and a cauliflower purée

Scallop and prawn roulade with caviar and a cauliflower purée

PT40M

1
To make the crust, place the scallop roe, salt and washed parsley in a food processor and pulse to a fine crumb before passing through a drum sieve
  • 20g of dried scallop roe
  • 50g of Cornish sea salt
  • 75g of fresh parsley
2
To make the purée, vacuum pack the cauliflower and cook until tender. Drain and purée in the food processor, adding the butter and cream
  • 1/4 cauliflower
  • 1 knob of butter
  • 125ml of double cream
3
To make the mousse, place the salmon and prawns in the food processor and blend to a fine purée. Separate the egg and add the egg white and cream to the purée, mixing thoroughly
  • 75g of salmon
  • 150g of prawns
  • 1 egg
  • 30ml of double cream
4
Spread the mousse on a piece of cling film and arrange the scallops on top. Roll up to make a roulade before tightly tying the ends and poaching in a large pan of water at 60°C for 12-18 minutes to the desired finish
  • 6 scallops
5
Remove, unwrap the roulade and gently place it in a hot pan to colour. Then roll it in the crust mixture and cut it into portions
6
Serve the sliced roulade with the cauliflower purée and the caviars
  • 2 tsp flying fish caviar
  • 2 tsp salmon caviar

Ingredients

Metric

Imperial

  • Crust

  • Cauliflower purée

  • Salmon and prawn mousse

  • Scallop filling

  • To serve

  • Comments ()

    Scallop and prawn roulade with caviar and a cauliflower purée

     
     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...