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Ingredients

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4 fillets sea bream

5 scallops

100g crab meat, picked

1 egg white

50ml cream

salt

juice of ½ lemon

foraged sea herbs – goosetongue, fat hen, samphire, sandwort

1tsp lemon zest

splash of white wine

1knob unsalted butter

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Method

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· Take 4 fillets sea bream, pinbone and descale. Set aside

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Scallop and Crab Mousse

· Remove the row and membrane from scallop, put on cloth and absorb moisture from the scallop

· In a food processor, blend scallops until smooth, add egg white, then cream. Add lemon juice, pinch of salt and blend to a smooth consistency.

·ÌýIn a mixing bowl mix together freshly picked white crab meat with scallop mousse until well combined

·Ìý Put a layer of clingfilm on the worktop, place seabream fillet on top

·ÌýPut the scallop and crab mousse into a piping bag and pipe mousse into the centre of the fillet

·ÌýWrap in cling film and steam for 11 minutes

To make a very simple sauce while the sea bream is cooking

·ÌýAdd a splash of white wine to a hot pan, reduce the wine, stir in a little unsalted butter and add foraged sea herbs for 30 seconds

·ÌýTo finish the dish, open the parcel of sea bream and remove cling film

·ÌýPlace on the plate and spoon over sea herbs and butter emulsion

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