Fish *Half shell heroes*

Scallop mousse, gruyere, baby leaf wood sorrel. Plump, sweet, scallops. I love nothing more than simply pan frying them with thyme, garlic and butter but with this dish I turn up the volume and turn them into a delicate mousse with a duvet of mornay sauce a childhood favourite, and finish under the grill until golden.

Serves 4

Ingredients

Hand dived scallops 150g cleaned and roe removed

1 egg

200g cold double cream

Fine salt 3g

Cayenne 1 and a half pinches

Gruyere sauce

60g unsalted butter

50g plain flour

500ml warm milk

150g gruyere grated

2 tbsp double cream

a touch of nutmeg

white pepper and salt

(beware the scallop mousse has 3g of salt init and the gruyere cheese will bring salt to the dish. Taste and consider.

Chestnut mushroom duxelles

1 shallot cut into quarters

50g unsalted butter

100g chestnut mushrooms

3 tbsp noilly prat (vermouth)

1 lemon

2 tbsp lovage

50g good parmesan

Pre heat oven to 150’C

Method

Scallops place the scallops and egg in a chilled food processor and whiz until smooth. Refrigerate for 10 minutes in the bowl of the processor. Add the cold double cream and process until thoroughly blended. Now add the salt and cayenne and whiz until the mixture thickens (so clever) Place the mousse in a bowl and refrigerate.

Duxelles sauté the shallots gently until golden brown and then add the chestnut mushrooms. when the juices from the mushrooms has evaporated add the noilly prat and simmer until reduced. Squeeze of lemon juice, add lovage and whiz up in the food processor until a puree but not too smooth. Gruyere gently warm up the milk in a pan, melt the butter in a separate pan, add the flour and form a roux. Remove from the heat and slowly add the warm milk until the sauce thickens. Add the gruyere and cream for a richer sauce, taste and season with nutmeg and white pepper.

Lightly line with cling film four metal moulds. Place in a deep roasting tray, fill with the scallop mousse and smooth the surface. Now half fill the roasting tray with hot water from the kettle to create a bain marie. Bake for 15 minutes. Preheat the grill. Take four oven proof shallow dishes place a spoonful of chestnut mushroom duxelles forming a flat surface, invert the mousse onto the mushrooms and generously spoon over the gruyere sauce. Sprinkle with parmesan and place under the hot grill, until golden. Top with baby leaf wood sorrel.

Equipment needed:

• Food processor

• 4 x metal moulds

Pre-Prep

None

Shout out to:

Jan Billington - Edible Flowers

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