Mussel and Prawn Roulade with Caviar and Sous Vide Cauliflower Purée
Starter. Medium. Serves 4, 40 minutes.
🍳 Cook: 40 min
Ingredients
| 20 g | dried scallop roe | |
| 50 g | Cornish sea salt | |
| 75 g | fresh parsley | |
| 1/4 | cauliflower | |
| 1 | knob of butter | |
| 125 ml | double cream | |
| 75 g | salmon | |
| 150 g | prawn | |
| 1 | egg | |
| 30 ml | double cream (mousse) | |
| 6 | scallop | |
| 2 tsp | 10 ml | flying fish caviar |
| 2 tsp | 10 ml | salmon caviar |
Instructions
- 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.
- 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.
- Serve the sliced roulade with the cauliflower purée and the caviars.
From http://www.greatbritishchefs.com/recipes/scallop-prawn-roulade-recipe