This scallop and prawn roulade recipe from Simon Hulstone is an elegant and subtly flavoured seafood starter that requires some knowledge of vacuum cooking to recreate to a high standard. The result is beautiful and will create quite an impact.
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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
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 knob of butter
125ml of double cream
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
30ml of double cream
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
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
Serve the sliced roulade with the cauliflower purée and the caviars
2 tsp flying fish caviar
2 tsp salmon caviar
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