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Celebrating Seafood in the East Neuk of Fife ...

 
Kilconquhar Estate and Country Club's
Fillet of Haddock wrapped around Smoked Salmon and a west coast Scallop mouse

Ingredients:

4 Fresh Haddock Fillets (skinless)
4 fresh scallops
¼ pint double cream
1 egg white

For essence

¼ pint vermouth
¼ pint fish stock

2 lemons
2 oranges
2oz butter
3oz fine diced peppers
tbsp. sugar

For garnish

Zest from citrus fruits
Fine julienne of leeks

Fillet of Haddock wrapped around Smoked Salmon and a west coast Scallop mouse

Remove roes and dry scallops with kitchen paper, process with salmon and egg white till smooth then blend in the cream and chill for ½ hour. Extract the juice from citrus fruits, add fish stock to pan with vermouth, sugar and citrus juices. Simmer and reduce by 1/3. Grease 4 cup sized moulds with butter, line with haddock fillets around the inside, and fill with mousse until it's level, cover with foil and bake in a water bath for 20 minutes gas mark 6. Pan fry the peppers in butter and add to sauce. Deep fry leeks till crisp and dry on kitchen paper. Drain off any liquid from haddock and turn out on plate. Surround with sauce and top with leeks and citrus zest

 

 

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Original site funded as part of the East Neuk Seafood Initiative (2002)