Cooking of the Brill

1. Season the fish with salt and place in a deep tray, add the butter, fish stock and a good squeeze of lemon cook for 6-8 minutes at 150c -160c
2. Once cooked, remove the fish on to a chopping board, carve the fish into a nice slice season with Maldon salt and brush with a little melted butter

Green Curry Sauce

1. In a medium sized pan add the olive oil and the shallots. Sweat down under cling film until they are completely soft (no color)
2. Then add the cumin, cayenne, chat masala, coriander, cardamon seeds, garlic and ginger and cook for a further 1-2 minutes to release all the flavors.
3. Add white wine and reduce until the wine coats the shallots.
4. Add the sliced green chili, chicken stock and coconut milk, bring back to the boil for 2 – 3 minutes, then remove from the heat and cling film, leave to infuse for 40 minutes.
5. Pass the sauce through a fine sieve pushing with a ladle to release all the flavor and liquid.
6. Pour the liquid into the vita mix add the crème fraiche and blend until smooth. 

Lemon & Ginger Syrup

1. Place all ingredients into a pan.
2. Reduce to a syrup, check this with a senior.

Coriander Oil

1. Place all the ingredients into a thermos and blend at high speed for 2-3 minutes, then reduce the speed to 6 and heat to 100c and blend for a further, 2-3 minutes until it reaches 100c
2. Hang in a tammy cloth until all the oil has dripped clear.

Cucumber & Spring Onion Salad

1. Mix all together season with a little salt.