Scallop timbales with oyster cream sauce
A recipe from the Good Food collection.
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- 400 g (13 oz) scallops
- 200 g (6½ oz) skinless white fish fillets (eg. snapper, bream, pike, flathead)
- 2 egg whites
- 1 teaspoon grated lemon rind
- ¾ cup (185 ml/6 fl oz) cream
Oyster cream sauce
- 15 g (½ oz) butter
- ½ carrot, very finely diced
- ½ stick celery, very finely diced
- 2 spring onions, finely chopped
- 1 bay leaf
- ¼ cup (60 ml/2 fl oz) white wine
- ½ cup (125 ml/4 fl oz) fish stock
- ½ cup (125 ml/4 fl oz) cream
- 1 teaspoon butter
- 1 teaspoon flour
- 18 fresh oysters, removed from the shells
- 2 tablespoons sour cream
- 1 teaspoon chopped fresh dill
1. Slice or pull off any vein, membrane or hard white mussel from the scallops. Process the scallops and fish in a food processor until smooth. Add the egg whites, rind and salt and white pepper, and process until combined. Pour in the cream and process quickly until only just combined. Do not overprocess or the mixture will curdle. To test for seasoning, poach a small amount of mixture in simmering water.
2. Preheat the oven to warm 170°C (325°F/Gas 3). Lightly oil six ½ cup (125 ml/4 fl oz) capacity timbales. Spoon the scallop mixture into each mould, tapping firmly on a work surface to remove any air bubbles, then cover the tops loosely with lightly greased foil. Place in a baking tray and add boiling water to come halfway up the sides of the moulds. Bake for 15–20 minutes, or until cooked through. A knife inserted into the centre of the scallop mixture should come out clean.
3. While the timbales are cooking, prepare the oyster cream sauce. Melt the butter in a small saucepan, add the vegetables and bay leaf and stir for 5 minutes, until softened but not brown. Add the wine and simmer for 1 minute. Add the fish stock and cream, bring to the boil, reduce the heat and simmer for 5 minutes. Blend the butter and flour into a paste, add to the pan and whisk until the sauce boils and thickens. Stir in the oysters and any of their juices, the sour cream, dill and salt and cracked black pepper, to taste.
4. Drain off any liquid and turn the moulds out onto serving plates. Spoon some of the sauce over each timbale.