Scallop and prawn roulade with caviar and a sous vide cauliflower purée


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Cauliflower purée

  • 1/4 cauliflower
  • 1 knob of butter
  • 125ml of double cream

Salmon and prawn mousse

Scallop filling

To serve

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
To make the purée, vacuum pack the cauliflower and cook at 80°C for 20 minutes until tender. Drain and purée in the food processor, adding the butter and cream and season to taste
  • 1/4 cauliflower
  • 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
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
For the sauce, heat the fish stock with the star anise, fennel and Pernod in a small saucepan to infuse, then strain and whisk in the single cream to create a light sauce. Add the caviar, then serve with the roulade and cauliflower purée
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