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Chilled broccoli soup, salt cod mousse, seared hand-dived scallops and broccoli shoots

by
Shay Cooper
Chilled broccoli soup, salt cod mousse, seared hand-dived scallops and broccoli shoots

PT2H

First published in 2015
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Ingredients

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Metric

Imperial

To plate

Scallops

Salt cod

Salt cod mousse

Broccoli soup

  • 3 heads of broccoli, cut into small florets
  • 4l water
  • salt
  • 250ml of chicken stock
  • 1 tbsp of crème fraîche
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Equipment

  • Food processor or blender
  • Fine sieve

Method

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1
Start by making the salt cod. Sprinkle half the salt onto a tray large enough to fit the cod fillet, lay the cod on top and sprinkle the remaining salt onto the top of the fish
2
Wrap the tray in cling film and press for 24 hours in the fridge with another lightly weighted tray
3
Next start on the broccoli soup. Bring a pan of salted water to the boil. Place chicken stock in another small pan and bring to a gentle simmer
  • salt
  • 250ml of chicken stock
  • 4l water
4
Once the salted water has reached the boil, add the broccoli and cook until tender and starting to break down. Strain and place in a liquidizer. Gradually add the warm chicken stock
5
When the soup has a velvety texture, add the crème fraîche whilst still blending. Pass through a fine sieve and cool in the fridge
  • 1 tbsp of crème fraîche
6
Now turn to the salt cod mousse. Soak the gelatin leaf in cold water to soften. Gently sweat the garlic and onions in a knob of butter until translucent
7
Remove the salt cod from under its weights and dice. Add the diced salt cod to the shallots and cook uncovered for 5 minutes, stirring occasionally
8
Add half the cream and cook gently until reduced by half. Once reduced place in a food processor and blend until smooth
  • 125ml of double cream
9
Melt the gelatin leaf in a little double cream until it is in liquid form then add it to the blended salt cod. Remove the mixture from the blender and chill in the fridge
  • 25ml of double cream
10
Whip the remaining cream to soft peaks and gently fold into the cod mixture. Cover and refrigerate until set
  • 100ml of double cream
11
Cut the scallops in half horizontally, then season and place cut-side down in a hot frying pan with a knob of butter and sear until golden brown
12
When almost cooked through flip over and cook for 10 seconds on other side, remove from the pan and rest on a clean cloth
13
Gently place a neat spoonful of salt cod mousse into each bowl and arrange two scallop halves next to it. Pour in the chilled broccoli soup and garnish with broccoli shoots
First published in 2015
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Shay Cooper }
Shay Cooper

One of England’s up-and-coming, ultra-talented chefs with Michelin pedigree, Shay Cooper started cooking as a commis chef in 1997, before he was even out of school.

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