North Sea Fish Pudding

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 10 oz (300 g) plaice fillets
  • 10 oz (300 g) salmon fillets
  • 10 oz (300 g) monkfish tail
  • 1 egg white
  • 3 teaspoons chopped chervil and parsley
  • 2 fl oz (30 ml) double cream
  • Juice of ½ lemon
  • 1 fl oz (25 ml) dry white wine
  • Salt and pepper
  • 3 large scallops
  • 1 oz (25 g) melted butter


Trim the fish fillets and monkfish tail, place on a tray and chill in the freezer for 30 minutes: this will firm the flesh of the fish for slicing.

Cut 2 oz (50 g) of each type of fish and place in a food processor with the egg white, herbs, cream, lemon juice, wine and salt and pepper. Blend until the mixture becomes a firm mousse. Transfer to a bowl and put aside.

With a sharp filleting knife, slice the remaining fish fillets lengthways as thinly as possible, allowing 2 or 3 slices of each fish for each of 6 darioles or ramekins. Slice the scallops in half.

Brush the darioles with the melted butter. Inter-layer each dariole with the fish slices and the mousse, alternating each variety of fish and placing a scallop slice in the middle. When each dariole is full, seal with foil and with a fork prick several holes to ensure that steam escapes.

Place in a roasting tin holding enough hot water to reach halfway up the darioles. Cook in the oven at gas mark 7, 425°F (220°C), for 20 minutes. Turn on to a serving platter and serve with a sauce of your choice.