Salmon and Scallop ‘Chops’

Name: Salmon and Scallop ‘Chops’
Yield: Serves 6
Ingredients: salt; freshly ground white pepper; 2 shallots, peeled and finely chopped; blade of mace; 1 long strip of salmon about 10 in / 25.5 cm. long, weighing about 14 oz / 395 g and cut from the centre of the fillet; 12 scallops, shelled and trimmed, with roe removed; 12 scallops, shelled and trimmed, with roe removed; 2 egg yolks; 4 oz / 110 g chilled butter, diced; ¼ pt / 140 ml dry white wine; 1 tbsp white wine vinegar; 3 ripe tomatoes, peeled, deseeded and chopped or sprigs of chervil, chives or dill; 3 ripe tomatoes, peeled, deseeded and chopped or sprigs of chervil, chives or dill; 3 ripe tomatoes, peeled, deseeded and chopped or sprigs of chervil, chives or dill; 3 ripe tomatoes, peeled, deseeded and chopped or sprigs of chervil, chives or dill

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

I learned to make this dish in the kitchens of the Hotel du Palais in Biarritz, where Michel Gautier of Le Rouzic in Bordeaux was teaching a stage. It is very good served on a nest of deep-fried leeks.

Ingredients

1 long strip of salmon about 10 in / 25.5 cm. long, weighing about 14

Fish course
Pescatarian
Gluten-free

Method

Skin the fish, and slice it into six long equal strips. Wrap each strip around two scallops to form the letter ‘B’. Secure with a wooden skewer pierced through the centre. Lightly season, and put to one side while you make the sauce. Put the shallots, mace, wine and vinegar in a saucepan, and boil to reduce by two-thirds. Remove the mace and, off the heat, whisk in the egg yolks as for a sabayo