Mousseline of Scallops

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

with a Champagne and Chive Sauce

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
England
Spicy
Gluten-free

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