Steamed sea bream with scallop mousse
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Gluten-freeNut-free
A decadent dinner for two – whole sea bream stuffed with a scallop mousse and served with ceviche.
Ingredients
For the scallop mousse
For the scallop and courgette ceviche
- scallops: 3 scallops, roe removed and diced
- courgettes: 3 baby courgettes, diced
- shallot: 1 shallot, diced
- chilli: 1 green chilli, diced
- limes: 2 limes, juice only
- olive oil: 4 tbsp olive oil
- pink peppercorns: 1 tsp freshly ground pink peppercorns, toasted
- salt
For the steamed sea bream
- sea bream: 2 x sea bream fillets
- olive oil: 1 tbsp olive oil
- spinach: 1 bag baby leaf spinach
- black pepper: salt and freshly ground black pepper
Method
To make the scallop mousse, blitz the scallops with the egg white and salt in a food processor. Gradually add the cream and lime juice whilst the processor is on. Turn it off, stir in the chives and pour into a piping bag. Refrigerate.
To make the ceviche, mix the scallops, courgette, shallot, lime juice, olive oil and pink peppercorns in a bowl. Season with salt and set aside for 10 minutes.
Season the sea bream and pipe the scallop mousse on top of the fillets, spreading evenly. Sandwich the two fillets together, so the mousse is in the middle, and wrap firmly in cling film.
Steam the fish for 10–15 minutes in a steamer, until just cooked.
In the meantime, heat the olive oil in frying pan and sauté the spinach, until wilted.
To serve, put the spinach on two plates, unwrap the fish and rest on top and spoon over the ceviche.
Recipe tips
Ask a fishmonger to prepare the fish if you don't feel confident doing so.
