Poached cannelloni of freshwater pike with pan-fried scallops and a dill cream

INGREDIENTS

(serves four)

120g pike flesh
120g lemon sole
1/2tsp salt
Ground white pepper
Pinch of nutmeg
1 whole egg
300ml double cream
30ml reduced fish stock
4 sheets of pasta
8 scallops
Dill cream for garnish
Deep-fried thyme leaves for garnish

METHOD

Put the fish meat into a food processor and blend with the salt, pepper and nutmeg. Add the egg and blend until smooth. Rub through a sieve to remove any sinews. Put the mixture into a bowl and place on ice.

Slowly add the cream and fish stock, beating to a smooth consistency. Test the mixture for seasoning and consistency by putting a small quenelle into some simmering water and cooking to a semi-firm texture.

Lay four sheets of pasta separately on clingfilm. Pipe pike mousse along the middle of each sheet and roll. Tie the clingfilm at each end and slowly poach for 10 minutes.

Once cooked, remove the clingfilm and cut in half. Pan-fry two scallops to accompany the pike cannelloni and drizzle with dill cream, using deep-fried thyme leaves to garnish.

Stephen Shore