Fillet of sea bream stuffed with scallop mousse, piquillo pepper sauce and pine nuts
by Daniel Clifford
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Ingredients
Salad & Fresh Herbs
1 bunch of basil
14 basil leaves
Store Cupboard
52g of pine nuts, toasted
1 egg white
7g of salt
Oils & Vinegars
50g of olive oil
oil, for deep-frying
10g of Chardonnay vinegar
Fish & Shellfish
500g of scallops, white meat only
2 sea bream fillets, scaled, trimmed and pin-boned
Dairy
150g of double cream
300ml of milk
50g of cream
50g of butter
Speciality Ingredients
50g of transglutaminase
Fruit & Vegetables
2 dashes of lemon juice
2 garlic cloves
100g of piquillo peppers, tinned
200g of courgette
4 baby courgettes