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

by Simon Hulstone
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Ingredients

Fish & Shellfish

Store Cupboard

Salad & Fresh Herbs

Fruit & Vegetables

Dairy

  • 1 knob of butter
  • 155ml of double cream
  • 30ml of single cream

Delicatessen

Spices & Dried Herbs

Beverages

  • 1 dash of Pernod