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Inishowen Fish Burger, Mulroy Bay Scallops and Tomato Dressing

8

Ingredients

  • Light olive oil, to shallow-fry
  • Seafood Mousse
  • 225g pollock fillets, skinned and boned (well chilled)
  • 50g scallops, well trimmed and well chilled
  • ¼ tsp finely grated lemon rind
  • 2 egg whites, well chilled
  • Pinch of salt
  • 100ml double cream, well chilled
  • Fish Cake and Stuffing for Courgette Flowers
  • 675g mixed fish fillets, skinned and boned (such as mackerel, red gurnard and pollock)
  • 1 heaped tbsp finely diced shallot
  • 1 small garlic clove, crushed
  • ½ red chilli, seeded and finely chopped
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp snipped fresh chives
  • Stuffed Baby Courgettes
  • 8 baby yellow courgettes with flowers intact
  • 2 tbsp water
  • Scallops
  • 8 large scallops, well trimmed
  • Tomato Salsa
  • 50ml extra virgin olive oil
  • 1 tsp crushed coriander seeds
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 4 large heirloom ripe tomatoes, skinned, seeded and diced
  • Small bunch fresh basil, finely shredded (stalks discarded)
  • Sea salt and freshly ground black pepper
  • Fresh dill sprigs and edible flowers, to garnish

Method

  • Seafood Mousse
  • To make the seafood mousse, chop the pollock and scallops into a bowl set in a bowl of ice. Place in a food processor or blender and blitz with the egg white, then add the lemon rind and a pinch of salt. Blend again slowly adding the cream to make a thick mousse. Chill until needed.
  • Fish Cake and Stuffing for Courgette Flowers
  • Dice the fish fillets and place in a bowl with the seafood mousse and stir in the shallot, lemon rind, chilli, parsley and chives. Then fold in the mousse and season with salt and pepper. Shape two-thirds of the mixture into eight even-sized fish cakes and 21`arrange on a baking sheet lined with parchment paper. Chill for at least 1 hour to firm up.
  • Stuffed Baby Courgettes
  • Trim down the baby courgettes and take the stamen out of the middle of each flower. Drop into a pan of boiling water and simmer for a minute or two until tender. Drain and refresh quickly in a bowl of iced water.
  • Dry off any excess water with kitchen paper, then slice each one on the diagonal almost but not quite the whole way through. Use the rest of the fish and mousse mixture to fill the courgette flowers, twisting them to seal. Cover with clingfilm and chill until needed.
  • Tomato Salsa
  • Heat the olive oil in a heavy-based pan. Add the coriander and cook for 10 seconds stirring. Tip in the shallot, garlic and tomatoes and season with salt and pepper, then simmer for about 5 minutes until the flavours have started to combine but the tomatoes are still holding their shape in the oil.
  • Fish Cake and Stuffing for Courgette Flowers
  • When ready to cook, preheat the oven to 180C (350F), Gas mark 4. To cook the fish cakes, heat a large non-stick frying pan with a couple of tablespoons of the olive oil and cook the fish cakes over a medium to high heat for 2-3 minutes on each side until crisp and golden brown. Drain briefly on kitchen paper and keep warm.
  • Stuffed Baby Courgettes
  • Meanwhile, arrange the stuffed courgette flowers in an ovenproof frying pan and sprinkle around the water to prevent them from drying out. Cook for 6-8 minutes until just cooked through and tender.
  • Scallops
  • Wipe out the frying pan and add another tablespoon of olive oil. Season the scallops with salt and then sear for about 1 minute on each side, until golden brown and nicely caramelised. They should still be slightly undercooked in the middle. You may wish to do this in batches depending on the size of your pan.
  • Serve
  • Arrange the scallops on warmed serving plates with the fish burgers and lean a stuffed baby courgette on each scallop. Drizzle around the dressing and garnish with the dill sprigs and edible flowers.