Chilled broccoli soup, salt cod mousse, seared hand-dived scallops and broccoli shoots
by
- Main
- medium
- 6
- 2 hours, plus 24 hours preparation time
PT2H
PT24H
This summery indulgence was originally created for the Hampton Court Foodies Festival and is perfect for an al-fresco dinner party. The luxurious salt cod mousse, sweet scallops and chilled soup make for an exciting combination alongside this broccoli soup. Shay Cooper uses hand-dived scallops as they support a more environmentally‐friendly and sustainable fishing method. It also uses sustainable cod loin. This recipe requires 24 hours resting so make sure you start it in plenty of time.
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Ingredients
Metric
Imperial
To plate
- 1 handful of broccoli shoots
Scallops
- 6 hand-dived scallops, shucked and cleaned
- 1 knob of butter
Salt cod
- 50g of sea salt
- 250g of cod fillet
Salt cod mousse
- 2 garlic cloves, minced
- 1 onion, finely diced
- 1 gelatine leaf
- 250ml of double cream
- 30g of parsley, chopped
Broccoli soup
- 3 heads of broccoli, cut into small florets
- 4l water
- salt
- 250ml of chicken stock
- 1 tbsp of crème fraîche
Equipment
- Food processor or blender
- Fine sieve
Method
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
- 250g of cod fillet
- 50g of sea salt
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
- 1 gelatine leaf
- 1 garlic clove
- 1 onion
- 1 knob of butter
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
- 6 hand-dived scallops
- salt
- 1 knob of butter
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
- 1 handful of broccoli shoots
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Chilled broccoli soup, salt cod mousse, seared hand-dived scallops and broccoli shoots
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© Great British Chefs 2019