Tag Archives: lemon

Scallop Mouselline with Lemon Caper Sauce

I’m back!!  I have been so slack in the last few weeks, and I’m going to do something about it. This week I’m planning to do two or three things from “In the Mix” – so watch this space!

My first recipe this week is the Scallop Mouselline with Lemon Caper Sauce.  It’s one of Willie Pike’s recipes – he’s a Scottish Chef.

Firstly, I’ve got to say that my presentation of this dish was a fail – so much so I was tempted to bin the lot.  I have been assured though, that it tasted so amazing that I can regularly serve it up.

There are a couple of elements to this dish – the Mouselline itself and a really divine Lemon Caper Sauce.  If you want to, and I did, you can serve additional scallops with the Mouselline for presentation.  I love scallops!  Fans of food miles won’t like me, but I bought some Japanese Scallops at the local fish shop, and they were lovely – even if they were frozen.  They were sold without the roe – and that sort of makes me sad – I love scallop roe…but it really seems to be out of favour at the moment.  It’s not a difficult dish by any stretch of the imagination,I think the hardest part is getting those little suckers out of the dariole moulds in one piece!

You’ll need dariole moulds for this recipe, which I have quite a collection of.  You need to butter them well with melted butter, freeze them, and then add some more melted butter to them before putting them in the fridge.  Watch your fingers when you remove the moulds from the freezer – they don’t take long to get really cold and my fingers stuck to them.  I had flashbacks of one of our friends licking the metal ice tray when I was about 5. I think Andrew still has the scar on his tongue from that day – more than 35 years later!

Also, the recipe says it serves 6, but I had plenty left over from 6 dariole moulds, so I would guess that it you were really nifty with the spatula you could get maybe even 10 from the recipe.  My dariole moulds hold 100mls of water, so you might need to adjust your expectations depending on the size of yours.

The mouselline requires scallops, which you blitz, egg yolks, an obscene amount of double cream , and then egg whites.  You also add cayenne pepper and salt, to taste.  I added a generous quarter of a teaspoon of each, and I think the cayenne pepper was just right.  It also adds a nice little red speckle to the mouselline, which, when it’s turned out, it also lightly coloured by the butter you’ve greased the dariole moulds with.

I wasn’t sure if this was a recipe that you could pre-prepare, so I was a bit flustered getting it all ready for entree for Sunday night dinner.  I’m pleased to say I kept one aside in the fridge which I’ve just steamed almost 24 hours later and it was just a nice.  I thought I’d see if Master 3 would like it – but it was a bit too much for him – so I had to eat it!! 😉  As it is, you could prepare the Lemon Caper Sauce a little earlier too – maybe a couple of hours before you need it.  I’m not sure it would reheat properly because of the cream in it, but if you could stand a room temperature sauce then it would be worth it.

The mouselline rises a little in the steaming, so don’t completely fill the dariole moulds.  And do make sure you let them cool down a little before turning them out.  Mine were really hard to turn out even though they’d been buttered really well.  I ran a knife around the edge, but they were a bit blobby, so I think some extra steaming may have been in order.

The Lemon Caper Sauce is just delightful.  You could serve it with a range of things – steamed asparagus, smoked salmon, prawns, even with scalloped potatoes I think.  We even used some of the remains with roast potatoes last night, and it was great – allegedly!  I didn’t try – mainly as I had eaten too many potatoes at that stage to contemplate even more.

I’m not sure why, but my sauce didn’t look anything like the one in the picture.  Mine was almost a bernaise-y appearance in colour, not the clear-ish sauce in the picture.  I’ve just had a little spoonful from the leftovers in the fridge, and it still tastes amazing!


Posted by on August 20, 2012 in Entrees


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Update – Salmon Confit with Sorrel Sauce

Yes…I got the guts up to try it again!!  I practically needed counselling over the failure of this dish the first time I made it.  I was hoping to make it again within the week, but I was too scared, but I made it on a whim tonight and it was just lovely.  Someone even said it was the best salmon dish I’ve ever made in the Thermomix!  So for that I guess we have to thank Jeff Brady of  He has some great recipes on his blog – so it’s a great site to look at.

When I managed to so monumentally stuff this recipe up a month or so ago – it was my first ever Thermomix failure.  I know that’s not so bad – particularly as I’ve had my thermomix for two and a half years, and I use it at least daily, but it made me feel so bad.  I even emailed Dani and asked whether I was just a sous vide heathen or if I managed to muck something up.

Turns out I must have mucked it up!!

Dani had told me that there were a few variables to this recipe:

  • the starting temperature of the water
  • the thickness of the salmon fillets
  • air in the zip-lock bag

So, I changed a few things this time as I didn’t want another disaster on my hands.

I was completely obsessed with getting as much air out of the ziplock bag as possible.

I boiled the kettle first, let it cool down for 20 minutes or so, and then used the warm water to fill the thermomix bowl.

I put the bagged salmon in the the smallest dish possible – that is, it just fit in.  This meant that I had less water to put in the smaller dish, and I made sure that that water was luke warm water from the tap rather than icy cold water from the tap. The dish I used was a plastic tupperware bowl.

I put the small dish with the salmon in it on the bottom tray of the varoma.  I tried to prop it up with toothpicks, but it didn’t work, so I ended up balancing it on a large cookie cutter shape, which still let the steam through.

I chose two salmon fillets that were pretty equal is size and thickness.  I managed to get them both in one sandwich sized zip lock bag, and from recollection last time I had each one in a separate bag.

I didn’t serve this with the Sorrel Sauce this time, I made a quick salad with spinach leaves, Persian Fetta, slow roasted tomatoes and balsamic vinegar, and it was terrific. I’m afraid the photo doesn’t do it justice, it really looked and tasted lovely.

So, my nerves of steel paid off!!  I’m so relieved!

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Posted by on May 30, 2012 in Main meals


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Lemon Meringue Pie

Lemon Meringue Pie

First, let me say – this was a practice!

I have wanted to make this dish for a while, and was actually waiting for a blowtorch (which I have not so secretly let it be known I would like for Mothers’ Day) but today just felt like a lemon meringue pie day to me.  So here it is.  It will be the second time I’ve had lemon meringue pie this week – sinful!

I’m going to start off all grumpy.  I am so fed up with gelatine manufacturers!  All I want is someone to write on their packets what strength the gelatine is, and it seems impossible.  I googled, I went to the manufacturers website, I even got someone else to read the packet it case it was domestic blindness.  It seems I’m not the only person to suffer gelatine rage…just google it!  And the mathematical equation I was given to work out what strength gelatine was not going to work – being numerically challenged anything that involves square root calculations was going to throw me into a meltdown.  So today I’ve used the Gelita sheet gelatine and I hope it’s gold strength, otherwise the curd is either going to be like a rubber bullet or won’t keep its form when it’s plated up.  So, it’s just as well this is just a run of the mill Sunday dinner, or I’d be stressing!

I made the crumb first – which is sort of like shortbread crumb, which you bake AS a crumb.  As I’m typing this, I can look over the kitchen bench and see a lamington tray full of delicious golden crumbs containing almond meal, butter, sugar and flour.  I’ve already sneaked a few and they taste really good!  The leftovers will keep for a little while in an airtight container, so maybe if I don’t eat them all in the next week or so, I might be able to utilise the new blowtorch and not have to make the crumb part of the recipe again.

The lemon curd is a cinch.  I make it regularly in the thermomix, using the recipe from the Everyday Cookbook. It makes the quickest, easiest lemon tart ever – it’s become a family favourite in this house!  This recipe is richer in its egg content and because this is only a practice run, I used frozen egg yolks that I had on hand.  I’d frozen them before I knew the trick about freezing yolks, so they were a little bit thick, so I just blitzed the curd at the end of cooking for about 20 seconds to break up any big egg-yolky bits.  We’ll see if that works once I taste it later on.

I’m not going to make the meringue until I am just about to serve it… but I’m nervous!  The only thing that I’m never fond of is beating egg whites in the thermomix – I usually use my hand held electric beater for it.  The electric beater is the only appliance I still have in my kitchen since I bought my thermomix, and it gets an airing only occasionally.  You know how egg whites can be temperamental at the best of times?  I’m just scared I won’t have cleaned something properly and the egg whites will collapse, but as this is the test run, I’m going to be brave and try it.  And guess what?  It worked perfectly.  This is an Italian Meringue, so it’s cooked,  then piped, and then either grilled or blowtorched. I did make sure that the thermomix bowl was really, really clean before I put the egg whites in, and I think that definitely helped.  I’ve seen that in Dani’s pavlova recipe, they actually recommend cleaning the bowl before you start.

The meringue was a hit.  One family member who shall remain nameless was seen piping the left over meringue straight into his mouth from the piping bag.  And there was a fight over the big bits of the crumb…so I guess you could class this recipe as a success!

When I make it again with my new blowtorch, I’ll be a bit more careful about the size of the tray I pour the lemon curd in to, or use a smaller shape to cut out the curd.  I wasn’t thinking and although I cut my shapes close together, I could only get 4 of the scone cutter shapes out of my 20×20 cm square tin.  If I needed more than 4 serves, I would have been stuck, so make sure you check what size cutter you’re using and the shape of the dish you’re going to pour your lemon curd in to.

As for the lemon curd, I could still see little bits of yolk flecked through the mix, so next time I’ll use fresh egg yolks.  It tasted fine.  I’ll also use a little less of the gelatine, as it was an ok consistency, but I would have preferred something a little less firm.  I’m not sure if blitzing the curd at the last minute to get rid of the egg yolky bits added too much air, but next time I’ll bang the dish with the curd in it a few times on the bench before I popping it in the fridge, as mine was a little bubbly.

When I make it for real next time, I’ll also make a raspberry coulis to serve with it, for some added colour on the plate.


Posted by on April 30, 2012 in Sweet Things


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