Recipe No 609 mousse Adapted 2016

Scallop mousse with a prawn sauce

This is an elegant dish, perfect for a dinner party.

Gabriel Gaté

Time

Prep:

Total:

Difficulty
hard
Yield
4 serves • 1000 g
Metric Imperial

Processes

  • —
  1. 01
    Pre-heat oven to 140°C / 285°F.
  2. 02
    Butter four ½-cup capacity soufflé moulds.
  3. 03
    Boil water.

  • Scallops, cleaned, roe removed
    350 g
  1. 04
    Place in a food processor and puree.

  • Eggs (2 large)
    100 g
  1. 05
    Add to processor and process to combine.
  2. 06
    Transfer to a mixing bowl.

  • Cream (¼ cup + 3 tbsp)
    100 g
  • Salt
    0.5 g
  • Pepper
    0.1 g
  1. 07
    Add to bowl and mix to combine.
  2. 08
    Spoon mixture into prepared moulds .
  3. 09
    Place moulds in baking dish and add enough hot water to reach 20 mm / ¾" up the sides of the mould.
  4. 10
    Bake until set and cooked through, .
  5. 11
    Meanwhile, peel and devein prawns (optionally, leaving tail intact), reserving shells.

  • Olive oil (1 tbsp)
    14 g
  1. 12
    Heat in a saucepan over high heat.
  2. 13
    Add reserved prawn shells and cook .

  • Shallot (french), finely chopped (1 small)
    60 g
  • Fennel seed (10 whole)
    0.3 g
  1. 14
    Add to pan and cook .

  • Tomato passata (¼ cup)
    63 g
  • Dry white wine (or dry apple cider) (100 ml / 3.5 fl oz)
    100 g
  1. 15
    Add to pan and bring to boil. Simmer .

  • Cream (100 ml / 3.5 fl oz)
    100 g
  1. 16
    Add to pan and stir to combine. Cook .
  2. 17
    Strain sauce and return to pan. (Discard solids.)
  3. 18
    Reduce heat to medium.

  • Prawns, green (uncooked), peeled and deveined
    8 medium
  1. 19
    Add to pan and cook gently, .
  2. 20
    Remove prawns from sauce.

  • Salt
    0.5 g
  • Chilli powder (⅛ tsp)
    0.3 g
  1. 21
    Season prawns.
  2. 22
    Carefully invert the mousse moulds onto serving plates (they are delicate).
  3. 23
    Spoon a little sauce over each mousse. Arrange 2 prawns on each plate.

  • Chives, finely chopped (5 tbsp + 1 tsp)
    15 g
  1. 24
    Garnish and serve.

Notes

You can add the prawn heads to the shells, but be careful. The prawn heads contain a lot of flavour and this can overwhelm the sauce. Try adding just one or two heads to the frying step to boost flavour.

Categorisation

Category
mousse
Meal
dinner
Cuisine
french
Diet
fisheterian omnivorous
Tags
crevette mousse prawn scallop st jacques