Salmon with Lemon Sole Mousse and King Prawn
Prepare the lemon sole mousse – purée lemon sole in a food processor; add egg whites and purée again; add double cream and purée until combined; season with salt and pepper. Refrigerate until needed.
Cut salmon in half, but keep in one long piece – form this into a circle, keeping a hold in the centre. Place on parchment/baking paper and then onto a metal baking tray.
Chop the ends off the courgette, cut 4 x 3mm circular slices and then use a peeler to make 8 strips.
Wrap 2 strips of courgette around the salmon, place 1 circular piece of courgette at the bottom of each hole in the salmon.
Fill the courgette-wrapped salmon arrangements with lemon sole mousse, and top with 1 or 2 king prawns.
Cook in a fan oven at 180°C for 20-25 minutes. Serve with seasonal vegetables and potatoes, with a white wine and cream sauce.
- 4 x 120g Skinless Salmon Portions
- 1 x Courgette, peeled into ribbons
- 4/8 x King Prawn Tails
- Lemon Sole Mousse
200g Lemon Sole Fillet
50g Egg Whites
200ml Double Cream
Salt and Pepper
- Served With:
White Wine & Cream Sauce