Plaice mousse with scallops and English lettuce


 A recipe by Jean-Christophe Novelli

  • Serves 3-4 people
  • Pre time 30 minutes
  • Cooking time 20 minutes


  • 300g plaice fillet chopped in to little pieces
  • 8 large scallops (prawns or mussels could used instead)
  • 1 tbsp white wine
  • 1 slice of white bread with the crusts off
  • 30ml double cream
  • 3 tbsp double cream
  • 1 lettuce head
  • 1 egg white
  • 1 tbsp of green pepper corn
  • 1 clove of garlic finely chopped
  • ¼tsp ground nutmeg
  • Grated of ginger to taste
  • 1 tsp honey
  • Pinch of saffron
  • 2 tbsp fresh dill chopped
  • Salt and pepper

For the sauce

  • 3 red peppers
  • 1tbsp honey
  • 1 bay leaf
  • ¼ tsp cayenne pepper
  • 2 garlic cloves crushed
  • Extra virgin olive oil


~PP0023Place the peppers into a blender, blitz until smooth. Pour into a pan, add the honey and spices and reduce slowly, until a syrup consistency is reached. Remove from the fire and keep warm.

Mix the scallops with the wine, honey and season, cover and rest in the fridge for 30 minutes. Toast the bread then soak it in 3tbsp of cream and place in the fridge.

Place the fish in a blender with the bread, egg white, saffron, nutmeg, garlic and ginger and blitz until it forms a smooth paste. Whip the double cream and add to the paste and season, stir in the peppercorns and dill.

Use 2-4 leaves of lettuce to create a “tulip”, add a spoonful of fish mousse, at the bottom, push a scallop halfway into the mousse, making sure that the coral sticks out (to give extra colour), place on a tray and repeat the process until all the parcels are ready.

To cook: Pour some water in a pan and place a bamboo steamer over it, gently place the parcel on the steamer and cook. The cooking time will depend on the size of your parcel, 10 to 15 minutes approximately.

To serve, warm the pepper sauce up, add the crushed garlic and olive oil and if too thick a drop of hot water, and dress.


Instead of oil and water you can add a little cream to the pepper sauce.~PP1069

Instead of peppers you can use orange and cardamom, or beetroot juice and liquorice, the method will remain the same.

For a “melting” centre to the mousse, freeze the reduction in a bottle top and place from frozen in the centre of the mousse.

For a gentler steam add an extra tier to the steamer.

Place some ginger and lemon grass in the water bath for extra flavour.