Turbot Stuffed with Lobster and Scallop Mousse and Served with Scallop Cream sauce

Name: Turbot Stuffed with Lobster and Scallop Mousse and Served with Scallop Cream sauce
Yield: Serves Eight
Ingredients: puff pastry crescents to garnish (optional); 450 g/1 lb fresh spinach; butter; 450 ml/¾ pint double cream; cayenne; Armagnac or brandy; Armagnac or brandy; 1 tablespoon chopped fresh tarragon; 2 teaspoons tomato purée; 15 g/½ oz butter little crushed garlic flour; 15 g/½ oz butter little crushed garlic flour; Chablis or similar white wine; Chablis or similar white wine; 150 ml/¼ pint Chablis or other white wine; 100 g/4 oz shallots, finely chopped; 150 ml/¼ pint dry Vermouth; 150 ml/¼ pint Chablis or other white wine; 16 fresh scallops in their shells; 16 fresh scallops in their shells; 150 ml/¼ pint double cream; 1 egg white; 1 (1.5-kg/3-lb) live lobster; 4 fillets sole, plus the skin, bones and head; 16 flat thin slices (about the size of the palm of your hand) of turbot or brill; 16 flat thin slices (about the size of the palm of your hand) of turbot or brill; 600 ml/1 pint water; 100 g/4 oz dried morels (mushroom-like fungi from France); 100 g/4 oz dried morels (mushroom-like fungi from France); 3 tablespoons finely chopped shallots; few slices onion

Preparation info

Serves
Eight

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

This recipe, a sort of heavenly fish parcel, is expensive and difficult to make but satisfying to achieve, and oh me, oh my, it is delicious. For really keen cooks only!

Ingredients

1 (1.5-kg/3-lb) live lobster
4 fillets sole, plus the

Fish course
Pescatarian

Method

Ask the fishmonger to kill the lobster for you, to split it and remove the stomach sac and intestine. Pull out the flesh from the tail shell and keep it raw for the mousse. Put the head, claws, legs and shell into a small saucepan and set aside in a cool place while you make the fish stock.

Put the bones, skin and head of the sole and any turbot or brill trimmings or bones into a saucep