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

Ingredients

Oils & Vinegars

  • 50g of olive oil
  • oil, for deep-frying
  • 10g of Chardonnay vinegar

Dairy

  • 150g of double cream
  • 300ml of milk
  • 50g of cream
  • 50g of butter

Speciality Ingredients

  • 50g of transglutaminase