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Plaice mousse with scallops and English lettuce - Serves 3-4 people

Plaice mousse with scallops and English lettuce

Instead of oil and water you can add a little cream to the pepper sauce. 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 tear to the steamer. Place some ginger and lemon grass in the water bath for extra flavour

Jean-Christophe Novelli A tip from


Place 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.


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 leave

¼ tsp cayenne pepper

2 garlic cloves crushed

Extra virgin olive oil

Preparation time: 30 minutes

Cooking time: 20 minutes