17/09/2014
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Music Played
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Diana Ross
AinÂ’t no mountain high enough
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Eric Carmen
Hungry Eyes
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LEN
Steal my sunshine
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Bap Kennedy
Moonlight Kiss
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Bryan Adams
She knows me
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Jimmy Cliff
Wonderful World Beautiful People
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Texas
I donÂ’t want a lover
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Taylor Swift
Shake it off
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Rod Stewart
Maggie May
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Ben Howard
Only Love
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Fine Young Cannibals
She Drives Me Crazy
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Meghan Trainor
All about the bass
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Dire Straits
Money For Nothing
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Eric Clapton
I shot the sheriff
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Train
Angel in blue Jeans
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Andy Burrows
Good as Gold
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Elvis Presley
Suspicious minds
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Chaka Khan
IÂ’m every woman
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Bee Gees
Jive Talking
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Stray Cats
Runaway boys
Will Brown's Sea Bream Stuffed With A Crab And Scallop Mousse Served With Foraged Sea herbs
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
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· 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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Broadcast
- Wed 17 Sep 2014 15:03Â鶹¹ÙÍøÊ×Ò³Èë¿Ú Radio Ulster
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