17/09/2014

Ingredients

4 fillets sea bream

5 scallops

100g crab meat, picked

1 egg white

50ml cream

salt

juice of ½ lemon

foraged sea herbs – goosetongue, fat hen, samphire, sandwort

1tsp lemon zest

splash of white wine

1knob unsalted butter

Method

· Take 4 fillets sea bream, pinbone and descale. Set aside

Scallop and Crab Mousse

· Remove the row and membrane from scallop, put on cloth and absorb moisture from the scallop

· In a food processor, blend scallops until smooth, add egg white, then cream. Add lemon juice, pinch of salt and blend to a smooth consistency.

· In a mixing bowl mix together freshly picked white crab meat with scallop mousse until well combined

· Put a layer of clingfilm on the worktop, place seabream fillet on top

· Put the scallop and crab mousse into a piping bag and pipe mousse into the centre of the fillet

· Wrap in cling film and steam for 11 minutes

To make a very simple sauce while the sea bream is cooking

· Add a splash of white wine to a hot pan, reduce the wine, stir in a little unsalted butter and add foraged sea herbs for 30 seconds

· To finish the dish, open the parcel of sea bream and remove cling film

· Place on the plate and spoon over sea herbs and butter emulsion