Name: Mousseline of Scallops
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: a little melted butter; ½ teaspoon salt; 8 sprigs of chervil; lemon juice, to taste; ¼ teaspoon cayenne pepper; 250 g/8 oz fillets of sole, skinned; salt and freshly ground black pepper; 1 tablespoon chopped red pepper, or salmon eggs; 3 shallots, finely chopped; 300 ml/½ pint fish stock; 300 ml/½ pint Champagne; 375 g/12 oz scallops, including corals; 500 g/17 fl oz double cream; 3 tablespoons chopped fresh chives; 1 tablespoon chopped, pitted black olives; 300 ml/½ pint double cream

Preparation info

Serves
8

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

250 g/8 oz fillets of sole, skinned
375 g/12

Europe
United Kingdom
Dinner
Pescatarian
Gluten-free
Spicy
England

Method

Cut the sole into 2.5 cm/1 inch pieces and place in a food processor. Dry the scallops thoroughly, add to the sole, and blend until smooth. Push the mixture through a sieve into a bowl set into a container