Fillet of sea bream stuffed with scallop mousse, piquillo pepper sauce and pine nuts
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Ingredients
Salad & Fresh Herbs
Store Cupboard
Oils & Vinegars
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50g of olive oil
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oil, for deep-frying
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10g of Chardonnay vinegar
Fish & Shellfish
Dairy
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150g of double cream
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300ml of milk
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50g of cream
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50g of butter
Speciality Ingredients
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50g of transglutaminase