Kabeljou with langoustine and scallop mousse
0 serving
Served with herb risotto and champagne velouté.
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Ingredients (31)
4 | kabeljou |
fresh chillies — 573 | |
Maldon salt |
Langoustine and scallop mousse:
200 g | scallops |
100 g | cream |
1 | eggs — yolk only |
2 g | salt |
2 ml | fennel — chopped |
4 | langoustine — tails, chopped |
20 g | butter |
2 | fresh basil |
Champagne velouté:
1 | onion — medium, thinly sliced |
20 g | butter |
salt | |
100 ml | wine — dry or brut |
150 ml | stock — fish |
100 ml | cream |
50 g | butter |
lemon juice |
Herb risotto:
1 | onion — medium |
20 ml | olive oil — extra virgin |
2 g | salt |
100 ml | wine — white |
120 g | risotto rice |
500 ml | stock — fish |
30 g | mascarpone cheese |
15 g | parmesan cheese — grated |
20 g | butter |
lemon juice | |
15 ml | fresh herbs — parsley, chives, fennel or dill, chopped |
2 | tomatoes — peeled, deseeded and diced |
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