Name: Prawn and Smoked Haddock Mousse with Scallop Sauce
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: Generous pinch of saffron strands; 300 ml (½ pint) double cream; 250g (8oz) cooked, peeled prawns; 1°2 fresh red chillies; 4 large egg whites; 500g (1lb) skinless smoked haddock, chopped roughly; 2°3 pinches of chilli powder; 2 egg yolks; 75g (3oz) unsalted butter; 1 tablespoon cornflour; Salt; 6 fresh scallops; 2.5–5 cm (1–2-inch) piece of fresh root ginger, sliced very thinly; Generous handful of fresh coriander leaves, chopped roughly; 300 ml (½ pint) milk; 2 egg yolks, whisked lightly; Sprig of fresh coriander, to garnish; 3°4 teaspoons sherry vinegar; Chilli powder

Preparation info

Serves
6

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

This pretty, melt-in-the-mouth mousse can also be served as a main course for four people.

Ingredients

For the Mousse

300 ml (½ pint) double cream
Generous pinch of saffron strand

Method

To make the mousse, put the cream and saffron into a saucepan. Bring the mixture to boiling point, then stir and leave to cool, stirring now and then to infuse the saffron. Meanwhile, cut the chilli in half lengthways under running water and remove the seeds and stem. Slice the chilli across very thinly. Generously butter a cake tin big enough to take 1