Prawn and Smoked Haddock Mousse with Scallop Sauce

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

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

Europe
United Kingdom
Starter
Pescatarian
Spicy
Gluten-free

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