Scottish pike, scallops and girolle mushroom duxelle, lobster sauce

Quenelle of Scottish pike, Orkney scallops and girolle mushroom duxelle, lobster sauce

Method

For the pike quenelle
Puree the pike in a food processor along with the egg whites. Pass through a fine sieve to ensure the pike is free from any bones. Set over a bowl of ice. Add the salt and beat in the cream. Poach for 9 minutes in fish stock.

For the girolles mushrooms duellex
Wash the mushrooms and ensure they are clean. Dry the mushrooms and chop very finely. Place the butter into the pan and gently sweat the shallots without colour. Add the mushrooms and cook until dry, then season.

For the lobster sauce
Crush the lobsters and place into a very hot frying pan. Flambé with the whisky and then add the vegetable stock along with the bay leaf. Reduce by half and add the cream. Boil for 5 minutes then blitz in a food processor. Pass through a conical strainer and return to the heat. Reduce until thick enough to coat the back of a spoon and season.

For the scallops
Remove the scallop from the shell and wash in lightly salted water. Dry the scallop and chop to a 1cm dice. Heat a frying pan until it'ss very hot and add the scallops and season. Cook for 15 seconds and remove.

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