Plaice fillet with prawn, scallop and salmon mousse
Plaice fillet with a mousse made with prawn, scallop, salmon and herbs
Plaice fillet with prawn, scallop and salmon mousse
Plaice fillet with a mousse made with prawn, scallop, salmon and herbs
Servings Prep Time
4people 30 mins
Cook Time
15mins
Servings Prep Time
4people 30 mins
Cook Time
15mins
Ingredients
  • 4fillets Seafresh Plaicedefrosted and skinned
  • 12no Uncooked King Prawnsdefrosted
  • 1fillet Seafresh Salmondefrosted
  • 6no King Scallopsdefrosted
  • 1no Egg White
  • 60ml Double cream
  • 1 tspn Oregano
  • 1/2 tspn Basil
Instructions
  1. Once the Plaice fillets have had the skin removed you can start to make the mousse.
  2. Cut the salmon into small cubes and place in mixing bowl along with 4 king prawns and 2 king scallops and blend for 30 seconds. then add the egg white until properly mixed in and then add the herbs, seasoning and double cream. Lightly mix until everything is one smooth mousse consistency.
  3. Place the plaice fillets skin side up ( there is no skin on now, but you know what I mean) and spread the mousse all over. Roll the fillets and secure with a skewer or wrap in cling film to keep the shape. Place in fridge for 30 – 40 mins.
  4. You can now cook the fillets by steaming for 15 – 20 mins.
  5. Cook the remaining Scallops and King Prawns for 2 -3 minutes and serve along side the plaice fillets with your favourite vegetables.