-
1
For Fish Fumet: Place water, fish bones, celery tops, leek, onion, bay leaf, peppercorns and thyme in saucepan over moderate heat.
-
2
Bring to a boil, then simmer for 20 minutes, skimming frequently.
-
3
Strain.
-
4
Drain potatoes and boil in fresh, salted water for 20 minutes.
-
5
When soft, drain off water and return to same pan on low heat to evaporate excess water.
-
6
Remove from heat and mash thoroughly.
-
7
Add a little butter, white pepper and some warm milk.
-
8
Season with dill, parsley and paprika.
-
9
Cover to keep warm and set aside.
-
10
For sauce: Melt remaining butter in saucepan and stir in flour.
-
11
Cook, stirring constantly, for 3 minutes over low heat.
-
12
Add remaining milk and cider, stir thoroughly, increase to a boil and cook for 3 minutes, then reduce heat.
-
13
Meanwhile, in frying pan, add scallops and 3/4 cup fish fumet.
-
14
Poach for 6 minutes until scallops are done.
-
15
Set scallops aside.
-
16
Add poaching liquid to sauce and stir.
-
17
Reduce heat and simmer gently.
-
18
In another frying pan, add some clarified butter.
-
19
Add mushrooms and lemon juice and sprinkle with paprika.
-
20
Cook gently.
-
21
Season with white pepper.
-
22
Stir mushrooms into sauce.
-
23
Pour into the pan with the scallops.
-
24
Preheat broiler.
-
25
To serve, cover the sides of a heat-proof serving platter or casserole with some of the mashed potatoes and pour in the scallop and mushroom mixture.
-
26
Put remaining mashed potatoes in a pastry bag and pipe potatoes around the rim.
-
27
Sprinkle with cheese and broil until brown, about 4 minutes.
