- Ingredients
- 20 Dried scallop roes – dry in a very low oven 60°C or dehydrator to keep the colour
- 50g Cornish sea salt
- 75g Parsley
- Cauliflower, butter, double cream
- 6 Large scallops
- 150g Prawns
- 75g Salmon fillet, in 2 cm pieces
- 1 Egg white
- 30ml Double cream
- Chopped chives
- Mixed caviars and roes
- Fish cream sauce (fish stock reduced down with a bit of wine, star anise, pernod, fennel with a bit of cream and pepper to finish – don’t add salt because the roe/parsley salt on the roulade is quite strong)
Scallop and Prawn Roulade with Caviar Sauce and Cauliflower Puree - Simon Hulstone
Scallop and Prawn Roulade with Caviar Sauce and Cauliflower Puree - Simon Hulstone
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallop and Prawn Roulade with Caviar Sauce and Cauliflower Puree recipe a try yourself? Simon Hulstone of Michelin starred Elephant Bar and Restaurant in Torquay says this fantastic dish is made possible because of his Thermomix – "I have never before been able to powder the dried scallop roes and parsley for the crust on the roulade – and in a Thermomix it only takes a few seconds! Making the roulade mousse all in one bowl means the prep is much easier, saving time and effort and ensuring excellent results every time. And of course, Thermomix purées are like silk."
Ingredients
Method
Method
For the crust:
1. Place the completely dried scallop roes, salt and parsley into the Thermomix bowl. Turbo pulse a few times to a fine crumb (pass through a drum sieve if desired). Set aside on a plate. Makes enough to coat 8 to 10 roulades.
For the purée:
2. Vac pac the cauliflower with an equal weight of butter and cream and cook until tender in a water bath. Drain off the liquid then tip into the Thermomix bowl, add more butter and cream and blend 1 minute/Speed 10 to a silky texture. Set aside.
OR
Cook 500g cauliflower with 50g butter and 50g water for 10 minutes/100°C/Speed 5, reducing to Speed 1 after a few seconds when the cauliflower is chopped (you’ll hear it). Add 20g more butter and 60g double cream then blend 1 minute/Speed 10 to a silky texture. Set aside.
For the mousse:
3. Chop the salmon and prawns in the Thermomix 2 to 3 seconds at Speed 5.
4. Scrape down the sides of the TM bowl with the spatula, add the egg white and blend 5 seconds/Speed 5 to a fine mix.
5. With the blades running at Speed 3, slowly pour in the double cream. It will incorporate perfectly.
6. Spread the mousse on to cling film and place the scallops on top. Roll up to a roulade. Tightly tie the ends and poach in a water bath at 60°C for 8 minutes.
OR
Steam in the Thermomix Varoma (above 500g water in the TM bowl) 15 to 18 minutes/Varoma Temperature/Speed Spoon.
7. Unwrap and place in a hot pan to colour, roll through the reserved parsley/roe crumbs to just barely coat it, cut to portion size. Serve with the cauliflower purée and the fish cream mixed with the caviars and finely chopped chives.
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