Loch Fyne Bradan Orach Mousse with Watercress Dressing
Over a year ago
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Ingredients
- 250g Bradan orach
- 35ml Dry sherry
- 1 Leaf gelatine
- Juice and zest of 1 lime
- Pinch of paprika
- 250ml Double cream
- 100gms Fresh watercress
- 100ml Greek style yoghurt
- 10ml Worcester sauce
- 100gms Seasonal salad leaves
- 30ml Vinaigrette dressing
- Malden sea salt and freshly milled black pepper
Accompaniment
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Description
Made by excellent chef Colin Bussey with fresh Loch Fyne Oyster available for home delivery. http://www.lochfyne.com/Shop
Method
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1
-soak the gelatine leaf in cold water for 15mins, and then squeeze out excess water
-gently heat the sherry and add the gelatine until it dissolves
-place the Bradan Orach in a food processor and blend, add in the dissolved gelatine, lime juice seasoning and paprika
-remove and pass through a fine sieve for a smooth mousse (this is not compulsory)
-whip the cream to ribbon consistency and fold into mousse with the lime zest
-place in the chill for 2-3 hours to firm up
- pick all the leaves off the watercress stalks, liquidise with the yoghurt and Worcester sauce, season and reserve
To serve
-dress the salad with vinaigrette, place on the plates
-quenelle or scoop the salmon mousse, arrange on the salad leaves
-drizzle the watercress sauce around the plate
-serve with caraway seed bread or sour dough
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