Name: A Little Savarin of Fish Mousse with Seafood and Lobster Coulis
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: shells from a 450 g (1 lb) lobster, crushed (from the fish garnish); 50 ml (2 fl oz) dry white wine; 300 ml (½ pt) double cream or 250 ml (8 fl oz) double cream and 50 ml (2 fl oz) crème fraîche; 200 g (7 oz) white fish, such as lemon sole plaice or whiting, cleaned; ¼ onion, chopped; ½ stick celery, chopped; 200 ml (7 fl oz) dry white wine; 2 tomatoes, deseeded; 750 ml (1¼ pt) fish stock; 450 g (1 lb) monkfish, filleted; 450 g (1 lb) cooked lobster, shelled; 12 scallops, shelled sprigs of parsley; 1 tbls corn oil; 24 large spinach leaves, blanched and refreshed; a sprig of fresh fennel; a sprig of fresh parsley; 50 ml (2 fl oz) brandy; 1 tbls tomato purée; 450 g (1 lb) Dover sole, filleted; 50 ml (2 fl oz) egg white; salt and pepper; 1 large shallot, finely diced; cayenne pepper; a little unsalted butter; 500 ml (18 fl oz) double cream; 3 white button mushrooms, caps finely diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

200 g (7 oz) white fish, such as lemon sole plaice or whiting, cleaned
50 ml (

Method

Purée the fish in a food processor with the egg white and salt. Pass the purée through a fine sieve and put into a bowl over ice. Chill in the refrigerator for 1 hour.

Sweat the shallot in butter for 3 minutes. Add the mushrooms and sweat for a further 2 minutes. Add the white wine and reduce until dry. Cool.

Butter six savarin moulds, 9—10