Scallop and prawn roulade with caviar and a sous vide cauliflower purée
by Simon Hulstone
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Ingredients
Fish & Shellfish
20g of dried scallop roe
75g of salmon
150g of prawns
6 scallops
2 tsp salmon caviar
Store Cupboard
50g of Cornish sea salt
1 egg
100ml of fish stock
Salad & Fresh Herbs
75g of fresh parsley
Fruit & Vegetables
1/4 cauliflower
Dairy
1 knob of butter
155ml of double cream
30ml of single cream
Delicatessen
2 tsp flying fish caviar
Spices & Dried Herbs
1 star anise
1 tbsp of fennel, chopped
Beverages
1 dash of Pernod