Steamed sea bream with scallop mousse recipe
 A decadent dinner for two – whole sea bream stuffed with a scallop mousse and served with ceviche. 500g/1lb 2oz white scallop meat 1 free-range egg white150ml/5fl oz double cream1 lime, juice only 2 tbsp chopped chivespinch salt 500g/1lb 2oz white scallop meat 1 free-range egg white 150ml/5fl oz double cream 1 lime, juice only 2 tbsp chopped chives pinch salt 3 scallops, roe removed and diced3 baby courgettes, diced 1 shallot, diced 1 green chilli, diced 2 limes, juice only4 tbsp olive oil1 tsp freshly ground pink peppercorns, toasted salt 3 scallops, roe removed and diced 3 baby courgettes, diced 1 shallot, diced 1 green chilli, diced 2 limes, juice only 4 tbsp olive oil 1 tsp freshly ground pink peppercorns, toasted salt 2 x sea bream fillets1 tbsp olive oil1 bag baby leaf spinach salt and freshly ground black pepper 2 x sea bream fillets 1 tbsp olive oil 1 bag baby leaf spinach salt and freshly ground black pepper Method To make the scallop mousse, blitz the scallops with the egg white and salt in a food processor. Gradually add the cream and lime juice whilst the processor is on. Turn it off, stir in the chives and pour into a piping bag. Refrigerate. To make the ceviche, mix the scallops, courgette, shallot, lime juice, olive oil and pink peppercorns in a bowl. Season with salt and set aside for 10 minutes. Season the sea bream and pipe the scallop mousse on top of the fillets, spreading evenly. Sandwich the two fillets together, so the mousse is in the middle, and wrap firmly in cling film. Steam the fish for 10–15 minutes in a steamer, until just cooked. In the meantime, heat the olive oil in frying pan and sauté the spinach, until wilted.To serve, put the spinach on two plates, unwrap the fish and rest on top and spoon over the ceviche. To make the scallop mousse, blitz the scallops with the egg white and salt in a food processor. Gradually add the cream and lime juice whilst the processor is on. Turn it off, stir in the chives and pour into a piping bag. Refrigerate. To make the scallop mousse, blitz the scallops with the egg white and salt in a food processor. Gradually add the cream and lime juice whilst the processor is on. Turn it off, stir in the chives and pour into a piping bag. Refrigerate. To make the ceviche, mix the scallops, courgette, shallot, lime juice, olive oil and pink peppercorns in a bowl. Season with salt and set aside for 10 minutes. To make the ceviche, mix the scallops, courgette, shallot, lime juice, olive oil and pink peppercorns in a bowl. Season with salt and set aside for 10 minutes. Season the sea bream and pipe the scallop mousse on top of the fillets, spreading evenly. Sandwich the two fillets together, so the mousse is in the middle, and wrap firmly in cling film. Season the sea bream and pipe the scallop mousse on top of the fillets, spreading evenly. Sandwich the two fillets together, so the mousse is in the middle, and wrap firmly in cling film. Steam the fish for 10–15 minutes in a steamer, until just cooked. Steam the fish for 10–15 minutes in a steamer, until just cooked. In the meantime, heat the olive oil in frying pan and sauté the spinach, until wilted. In the meantime, heat the olive oil in frying pan and sauté the spinach, until wilted. To serve, put the spinach on two plates, unwrap the fish and rest on top and spoon over the ceviche. To serve, put the spinach on two plates, unwrap the fish and rest on top and spoon over the ceviche. Recipe tips Ask a fishmonger to prepare the fish if you don't feel confident doing so.