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

2 hours


To plate

  • 1 handful of broccoli shoots


  • 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


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
Wrap the tray in cling film and press for 24 hours in the fridge with another lightly weighted tray
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
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
  • 3 heads of broccoli
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
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
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
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
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
Whip the remaining cream to soft peaks and gently fold into the cod mixture. Cover and refrigerate until set
  • 100ml of double cream
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
When almost cooked through flip over and cook for 10 seconds on other side, remove from the pan and rest on a clean cloth
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