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

PT40M

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Ingredients

Metric

Imperial

Crust

Cauliflower purée

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

Salmon and prawn mousse

Scallop filling

To serve

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
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
3
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
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
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
Serve the sliced roulade with the cauliflower purée and the caviars
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