Scallops, Jicama, Curry.

Curried Scallop Mousse Jicama Salad

YIELD-6

Ingredients-

• 300g Fresh Scallops

• 1 tsp curry powder

• 1 tsp ground cumin

• 4 cloves garlic minced

• 50g chopped fresh dill

• 25g chopped fresh parsley.

• Salt

• Pepper

• 1 Jicama

• 1 red apple

• 1 white onion

• 3 red onions

• 3 small red radishes

• 75 ml All purpose cream

• 50g Butter

• 200 ml Fish stock

• 2 egg

• Lemon

Method-

• Cook the white onions and garlic until soft, then add the spices and dry out to impart flavor.

• Poach the scallops in the stock, for 15 seconds, just to shcok them.

• When the fish is cooked remove from the stock and place in a mixing bowl with some butter and all the herbs and a squeez of lemon cool a little then season to taste.

• Mix in the yolk of the egg, the cream and then blend until smooth. Pss the mixture through a fine sieve.

• Whip the egg whites, and fold into the scallop mixture

• Taste and check for seasoning,

• Place into 4 buttered dariole moulds, cover in foil and steam for 6 minutes.

• Once cooked, turn out of mould onto plate

• Serve Immediately, dust with a little curry powder and sumac

• garnish with sliced red onion, radish and Apple slaw.(see recipe)

HAPPY COOKING!!!