INGREDIENTS

(serves four)

1head fennel
60ml olive oil
60ml chicken stock
200g scallop mousseline
12 langoustines
4 scallops, sliced
24 baby leek batons, cooked
60g baby morels
60g butter
8 x 10cm square pasta sheets
100ml whipped cream

METHOD

Peel the fennel.  Dice and stew in a little olive oil until soft.  Purée and pass through a fine sieve.  Dilute with boiling chicken stock and set aside.  Steam the scallop mousse in four buttered moulds.  Brush langoustines with a little olive oil.  Roast off the sliced scallops and langoustines, warm leek batons and saute mushrooms in a little butter.  Place pasta, cooked al dente, in a soup dish.  Place mousse on top and cover with another sheet of pasta.  Surround with garnish of scallops, morels and langoustines.  Heat sauce, blitz in the whipped cream and spoon around.

David Nicholls