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Meat and poultry
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Sous vide
Pickling
Chef tricks

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
  • Main
  • medium
  • 6
  • 2 hours, plus 24 hours preparation time

PT2H

PT24H

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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
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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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