Mousse De Saint Jacques
Preamble
"Total cost $27, tiime required 1 hours and 5 minutes"
Ingredients
1 kilo Scallops
3/4 litre Cream
6 Eggs
Salt And Pepper
Cayenne Pepper
1 cl Brandy
1 Red Pepper
1 Green Pepper
1 Carrot
50 grams Butter
500 grams Yabbies
1 small tin Truffles subject to cost price
For the Garnish
200 grams Snowpeas
200 grams cleaned Squid
200 grams Beetroot
1 Red Pepper
2 pieces Leeks
Chervil
Dill Weed
Method
Put the scallops cleaned in the food processor; make the mousse with the eggs and the cream, salt and cayenne pepper.
Cut into brunoise the 2 capsicums and the carrot, blanch it and add it to the mousse, if we can afford it, let's add as well 5 grams truffles cut into cubes. Cook 500 grams of yabbies a la Nage, take the meat out of the tail, cut it in salpicon and add it too to the farce.
Butter the mould. Fill it up with the mousse and cook it in bain marie for about 30 minutes.
Garnish and presentation:
Slice the squid finely and blanch them. Blanch the snowpeas, red pepper and leeks. Unmould the mousse, on one side decorate the tray of service with some yabbies trousses, on the other side with a harmony of squid, snowpeas and turned beetroot and on top of the mousse, we harmonise some triangles of leeks and red pepper. The Sauce Nantua is served apart. Decorate the dish with chervil and dill.
Remarks
"By definition, the mousse are made in big moulds of the capacity wanted for one service, while the mousselines are made in individual moulds. We'll then choose one single mould for 6 people"
Note: the Sauce Nantua is to be served with this dish. Please see recipe 1038 (Sauce Nantua).
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