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
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
75g of salmon
150g of prawns
1 egg
30ml 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