For the sauce:
- Cut the cauliflower in small florets, rinse and pat dry.
- Place them in the stainless steel saucepan with the cream, salt and freshly ground pepper.
- Cover and cook gently for 35 minutes, stirring very often.
- Then mix very finely in a hand blender, adding the butter gradually
- Add a few drops of lemon juice.
- Pass through the fine sieve using the spatula to push out all the flesh of the cauliflower
- Keep warm.
For the Mousseline :
- Preheat the multi-cooker on the steam function to 95 °
- Prepare all the ingredients for the mousseline Attention! All the ingredients must be very cold.
- Rinse and pat dry the scallops and roe
- Clean the scallops (remove the nerve and any dark matter), and peel the roe to remove any stringy and gray residues
- Place the scallops and the roe in the food processor, pulsing, mix to obtain a smooth puree
- Add salt and pepper, saffron, and add the whole egg and the egg white
- Pulse again to obtain a very smooth texture, taking care not to heat-up the mixture
- Incorporate the cold cream, still pulsing, until a very homogeneous texture is obtained
- Pass the resulting mousseline through the fine strainer, to remove all unwanted elements using the spatula to push it through
- Mold the mousseline into the half-spheres mold, making sure that no air bubble get trapped and smoothing the tops once filled
- Cover the mold with a piece of baking paper, sticking it to the mousseline
- Place the mold in a perforated container and place the perforated container in the multi-cooker
- Cook the mousselines for about 12 to 15 minutes (depending on the size of the mold), checking doneness every 5 minutes with the tip of a knife stuck in the center of the mousselines. The knife should come out clean, without any trace
- Once cooked, gently unmold the mousseline on the serving plate
- Surround the mousselines with cauliflower cream, or coat it with it, place a teaspoon of trout eggs on the hemisphere, or place the eggs one by one on the cauliflower cream, and finish to decorate with dill, and flowers
FEEDS 6
Level of difficulty: Medium
Preparation time: 20 mn
Cooking time: 12 to 15 mn
LACANCHE APPLIANCES
Gas burners or Induction / radiant burners
Gastro perforated pan + Multicooker
INGREDIENTS
Sea Scallop Mousseline:
- 300 g of scallops with roe
- 10 g of salt
- 5 g of fine white pepper
- 1 whole egg
- 1 egg white
- 350 g of liquid cream (35%)
- A small pinch of good quality powdered saffron
Sauce:
- 1 small cauliflower
- 35 cl of whole liquid cream
- 1/2 organic lemon
- 30 g of butter
- salt, freshly ground white pepper
Garnish:
- 100 g of trout egg
- A few sprigs of dill
- A few tips of leek or chive flowers or a few small florets of purple cauliflower
UTENSILS
1 food processor
1 hand mixer
3 bowls
1 silicone spatula
1 stainless steel saucepan
1 fine strainer
1 silicone mold 6 X half-sphere (or other individual shapes)