Fish mousse
- 400g scallops
- 2 egg whites
- 200g double cream
Potato sfogliatelle, lobster & chorizo mousse, scallop roe and lime powder
Ricki Weston
18th December 2023
Potato sfogliatelle, lobster & chorizo mousse, scallop roe and lime powder
40 min
from Whatley Manor menu
Ingredients
Lobster & Chorizo filling
- 75g scallop mousse
- 1g lemon zest
- 1g salt
- 20g chorizo
- 45g lobster
Seasoning
- De hydrated scallop roe
- Malt vinegar powder
- Chilli lime salt
- 100g scallop roe vinegar powder
- 30g chilli salt
Xo puree
- 250g shiitake mushrooms
- 250g shallots
- 50g peeled garlic
- 50g peeled ginger
- 10g chilli flakes
- 200g grapeseed oil
- 100g madeira
- 100g sherry
- 50g rice vinegar
- Soy sauce
- Anchovy sauce
Method
Fish mousse
Freeze and Paco
add cream to create consistency if needed
Lobster & Chorizo filling
Dice chorizo and cook off till crispy.
Then strain the oil and re roast the lobster in the same oil.
Cool and then fold altogether.
Cooking
Steam the potato for 8 minutes then cool
Add the mousse and seal with egg white and cornflour
Fry for 5 minutes at 130c pre-service
Fry for 2 ½ minutes at 180c
Xo puree
Blend the mushrooms, shallots, ginger and garlic separately in thermos until evenly course
Heat half the oil and fry above until roasted colour
Add the remaining oil and chilli and cook until deep red colour appears in the oil
Add the remaining liquids and reduce till a glaze, reduce heat and cook for around 45 minutes or until the mix becomes “dry”
Season with Maldon, soy and anchovy sauce.
Blend in vitamix
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