This savoury seafood mousse is a delicious dish, perfect as a fancy appetizer or for any special occasion. It features red scorpionfish, locally known as cabracho, which has a wonderfully delicate flavour. The puddling-like mousse can be elevated further by incorporating shrimp or prawns. Serve it with crusty bread rolls and creamy mayonnaise, plating it on a bed of fresh lettuce leaves and garnishing with a few cooked shrimp or prawns.
Ingredients (Serves 4)
- 500 g red scorpionfish
- 100 g frozen prawns
- 250 ml cooking cream
- 250 ml tomato sauce
- 5 eggs
- Half an onion
- Sweet paprika
- Olive oil
- Salt
Method
Poach the red scorpionfish and thawed prawns separately in two containers. Drain and flake the red scorpionfish and chop the prawns. Set aside. Peel and chop the onion and sauté in a pan with a drizzle of olive oil. When softened, add the red scorpionfish and shrimp. Sauté and incorporate the cream, tomato, and a teaspoon of sweet paprika, season with salt to taste.
Cook the mixture for a few minutes, then blend it in a food processor and set aside. Beat the eggs and add them to the previous mixture, then blend again. Pour the creamy mixture into a mould and bake in a bain-marie for one hour at 180°C. Allow it to cool before removing from the mould.
