Main content
Sorry, this episode is not currently available

Join Kerry for a show packed with classic tracks, current hits and features on films, books and food.

1 hour, 57 minutes

Last on

Wed 17 Sep 2014 15:03

Music Played

  • Diana Ross

    AinÂ’t no mountain high enough

  • Eric Carmen

    Hungry Eyes

  • LEN

    Steal my sunshine

  • Bap Kennedy

    Moonlight Kiss

  • Bryan Adams

    She knows me

  • Jimmy Cliff

    Wonderful World Beautiful People

  • Texas

    I donÂ’t want a lover

  • Taylor Swift

    Shake it off

  • Rod Stewart

    Maggie May

  • Ben Howard

    Only Love

  • Fine Young Cannibals

    She Drives Me Crazy

  • Meghan Trainor

    All about the bass

  • Dire Straits

    Money For Nothing

  • Eric Clapton

    I shot the sheriff

  • Train

    Angel in blue Jeans

  • Andy Burrows

    Good as Gold

  • Elvis Presley

    Suspicious minds

  • Chaka Khan

    IÂ’m every woman

  • Bee Gees

    Jive Talking

  • Stray Cats

    Runaway boys

Will Brown's Sea Bream Stuffed With A Crab And Scallop Mousse Served With Foraged Sea herbs

Will Brown's Sea Bream Stuffed With A Crab And Scallop Mousse Served With Foraged Sea herbs

Ingredients

Ìý

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

Ìý

Method

Ìý

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

Ìý

Scallop and Crab Mousse

Ìý

· 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

Ìý

Ìý

Ìý

Broadcast

  • Wed 17 Sep 2014 15:03

What are you cooking tonight?

Want to spice up your culinary skills? Get inspiration from Kerry's Recipe Collection