Fillet of sea bream stuffed with scallop mousse, piquillo pepper sauce and pine nuts

4
2 hours

Ingredients

Pesto

  • 1 bunch of basil
  • 50g of pine nuts, toasted
  • 50g of olive oil

Scallop mousse

  • 500g of scallops, white meat only
  • 1 egg white
  • 150g of double cream
  • 2g of salt

Fillet of bream

  • 2 sea bream fillets, scaled, trimmed and pin-boned
  • 50g of transglutaminase
  • 1 dash of lemon juice
  • salt

Garlic chips

  • 2 garlic cloves
  • 300ml of milk
  • oil, for deep-frying

Basil crisps

  • 4 basil leaves
  • oil, for deep-frying
  • salt

Pepper sauce

  • 100g of piquillo peppers, tinned
  • 10g of Chardonnay vinegar
  • 50g of cream
  • 50g of butter
  • salt
  • 1 dash of lemon juice

Courgette and basil purée

  • 200g of courgette
  • 10g of basil leaves
  • 1 dash of oil
  • salt

Courgette slices

  • 4 baby courgettes
  • 1 dash of oil
  • salt

To serve

  • 2 tbsp of pine nuts, toasted and halved

Method

1
Begin by making the pesto. Blend all the ingredients together until very smooth and set aside
  • 50g of olive oil
  • 1 bunch of basil
  • 50g of pine nuts, toasted
2
To make the scallop mousse, place the scallop meat in a food processor and blend for 1 minute. Add the egg white and blend for a further minute. Gradually pour in the cream while blending, then season and pass through a fine sieve
  • 2g of salt
  • 500g of scallops, white meat only
  • 1 egg white
  • 150g of double cream
3
Split the mousse in half, adding 2 tbsp of the pesto to one of the bowls, folding it in until the mousse is a uniform light green colour (save the rest of the pesto for plating). Place both mousses into separate piping bags and store in the fridge until needed
4
To prepare the bream, wash the fillets and dry with a clean cloth. Using a sharp knife, cut sideways into the fillet from the belly side to the thick side, without cutting all the way through, so that you can open the fillet up like a book. Lightly dust the cut fillets with the transglutaminase, then pipe alternating stripes of the different colour mousses on top. Gently close the flesh over the mousse, making sure the mousse is encased. Allow them to set in the fridge
  • 50g of transglutaminase
  • 2 sea bream fillets, scaled, trimmed and pin-boned
5
Preheat a pan of oil or deep-fryer to 160°C
  • oil, for deep-frying
6
Next prepare the garlic chips. Finely slice the garlic, place in a saucepan with 100ml milk and bring to the boil. Drain and rinse with cold water, then repeat two more times. Deep-fry in the oil until golden brown, drain on kitchen paper and season with salt
  • 300ml of milk
  • 2 garlic cloves
7
For the basil crisps, heat a pan of oil to 180°C
  • oil, for deep-frying
8
Cut each leaf into eight pieces and fry in the oil until crisp. Season with salt
  • salt
  • 4 basil leaves
9
Preheat an oven to 180°C/gas mark 4
10
To prepare the pepper sauce, drain the peppers, spread out on a tray and roast for 5 minutes. Place in a blender and blend until smooth. Pass through a sieve
  • 100g of piquillo peppers, tinned
11
Bring the cream to the boil in a small pan, add the vinegar and 50g of the blended peppers. Lightly heat through, add the butter and whisk until combined. Season with salt and lemon juice
  • 50g of cream
  • 10g of Chardonnay vinegar
  • 50g of butter
  • 1 dash of lemon juice
  • salt
12
To make the courgette and basil purée, peel and finely slice the courgette. Heat a frying pan until very hot and briefly sauté the courgettes until soft, but not coloured. Blend the courgette with the basil and pass through a fine sieve. Season to taste and place in a squeezy bottle or piping bag
  • salt
  • 200g of courgette
  • 10g of basil leaves
  • 1 dash of oil
13
Cut the baby courgettes into thin slices using a mandoline and set aside
  • 4 baby courgettes
14
Remove the stuffed sea bream fillets from the fridge 10 minutes before cooking. Preheat a pan over a high heat with a dash of oil and add the fillets, skin-side down. Cook for 1 minute then place in the oven and cook until the core temperature reads 42°C when tested with a temperature probe. Turn the fillets over and deglaze the pan with lemon juice. Season with sea salt
  • salt
  • 1 dash of lemon juice
15
Quickly sauté the courgette slices in olive oil then season with salt. Gently warm the pepper sauce in a small pan
  • salt
  • 1 dash of oil
16
To serve, place a tablespoon of the warmed pepper sauce into the centre of each plate. Carve the fillets in half, showing the mousse in the centre, and place a piece on each plate. Lay the courgette slices on top like fish scales. Add a few pine nut halves, the garlic chips, a few dots of the courgette purée and the fried basil leaves. Place dots of the remaining pesto around the outside of the dish and serve
  • 2 tbsp of pine nuts, toasted and halved