Scallop Mousse with Roast Scampi Tail Champagne Veloute and Caviar
Ingredients
- 100g Fresh prawn meat, peeled and deveined
- 200g Fresh scallop meat with muscles removed
- 10g Softened, unsalted butter
- 4 pieces white of leek, 20cm long and 4.5cm wide
- 5ml Olive oil
- 20g Tomato concasse
- 15g Whole, unsalted butter
- 15g Whole, unsalted butter
- 1 Free-range egg white
- 4 Scampi tails, peeled and deveined
- 300-400ml Chilled cream
- 5ml Pernod reduction
- Freshly ground pepper
- 4 sprigs chervil
- Salt
- 20ml Champagne
- 20g Oscietra caviar
- ½ Lemon
- 100ml Fish veloute
Instructions
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