Steamed sea bream with scallop mousse

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 2

By Matt Tebbutt


For the scallop mousse

  • 500g/1lb 2oz white scallop meat
  • 1 free-range egg white
  • 150ml/5fl oz double cream
  • 1 lime, juice only
  • 2 tbsp chopped chives
  • pinch salt

For the scallop and courgette ceviche

  • 3 scallops, roe removed and diced
  • 3 baby courgettes, diced
  • 1 shallot, diced
  • 1 green chilli, diced
  • 2 limes, juice only
  • 4 tbsp olive oil
  • 1 tsp freshly ground pink peppercorns, toasted
  • salt

For the steamed sea bream

  • 2 x sea bream fillets
  • 1 tbsp olive oil
  • 1 bag baby leaf spinach
  • salt and freshly ground black pepper


  1. 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.

  2. 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.

  3. 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.

  4. Steam the fish for 10–15 minutes in a steamer, until just cooked.

  5. In the meantime, heat the olive oil in frying pan and sauté the spinach, until wilted.

  6. To serve, put the spinach on two plates, unwrap the fish and rest on top and spoon over the ceviche.

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