Chilled salmon soufflé with scallop and lobster
A gorgeous soufflé with smoked salmon, whipped double cream, brandy, gelatine and scallop.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Uncooked | Less than 30 minutes |
Ingredients
- 300g poached salmon fillet (hot)
- 100 ml fish stock (warm)
- 100 ml whipped double cream
- 25 ml brandy
- 25 ml lemon juice
- 7 leaves gelatine (soaked)
- pinch cayenne pepper
- 10 seared slices of scallop (large scallops, roe removed and sliced
- into 3)
- 10 scallop roe (brunoise cooked)
- 100 ml lobster bisque
- seasoning
- 100g brunoise white scallop meat
- 50g brunoise shallot
- 25g brunoise green chilli
- 25g tomato concasse
- 25g lemon zest
- 50 ml olive oil
- 25 ml lemon oil
- 10 small ramekins with paper collars
