Scallop and prawn roulade with caviar and a sous vide cauliflower purée
- Starter
- Medium
- 4
- 40 minutes
PT40M
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 roulade is served with a velvety sous vide cauliflower puree
Ingredients
Crust
- 20g of dried scallop roe
- 50g of Cornish sea salt
- 75g of fresh parsley
Cauliflower purée
- 1/4 cauliflower
- 1 knob of butter
- 125ml of double cream
Salmon and prawn mousse
Scallop filling
- 6 scallops
To serve
- 2 tsp flying fish caviar
- 2 tsp salmon caviar
- 100ml of fish stock
- 1 star anise
- 1 tbsp of fennel , chopped
- 1 dash of Pernod
- 30ml of single cream
Equipment
- Food processor or blender
- Vacuum bag and machine
Method
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 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
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
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
- 2 tsp flying fish caviar
- 2 tsp salmon caviar
- 100ml of fish stock
- 1 star anise
- 1 tbsp of fennel , chopped
- 1 dash of Pernod
- 30ml of single cream
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Scallop and prawn roulade with caviar and a sous vide cauliflower purée
