Scallop & Prawn Roulade With Sous Vide Cauliflower Puree Recipe

Cooking Directions

• STEP 1.Prepare the sous vide water bath and set the temperature to 55°C (131°F).
• STEP 2.Season the scallops and prawns with salt and pepper.
• STEP 3.Wrap each scallop and prawn with a slice of smoked salmon.
• STEP 4.Place the wrapped scallops and prawns in a vacuum-sealed bag and seal.
• STEP 5.Cook the scallops and prawns in the sous vide water bath for 30 minutes.
• STEP 6.While the seafood is cooking, prepare the cauliflower puree by steaming the cauliflower until tender.
• STEP 7.Transfer the steamed cauliflower to a blender and blend until smooth.
• STEP 8.Season the cauliflower puree with salt and pepper to taste.
• STEP 9.Remove the cooked scallops and prawns from the sous vide water bath and pat dry.
• STEP 10.Slice the roulade into rounds and serve on a bed of cauliflower puree.
• STEP 11.Garnish with fresh herbs and serve immediately.

Cooking Tips

• Make sure to properly season the scallops and prawns before wrapping them in smoked salmon.
• Be careful not to overcook the seafood in the sous vide water bath, as it can become rubbery.
• For a smokier flavor, you can use hot-smoked salmon instead of cold-smoked salmon.

Storage and Serving

• This dish is best served immediately after cooking.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the roulade in a sous vide water bath at 55°C (131°F) for 10-15 minutes.
• Serve the reheated roulade on a fresh bed of cauliflower puree.