Brill On The Bone with Wild Garlic Asparagus and Jersey Royals
Brill with Wild Garlic Asparagus and Jersey Royals! Simply cooked on the bone to ensure the moisture is retained and served with a prosecco, cream, butter and lemon sauce!
Ingredients
- 4 x 200g brill portions, on the bone
- Salt and pepper
- 50ml veg oil
- 50g butter
- 400g Jersey royals
- 50g butter
- 400g asparagus
- 50g butter
- 50g wild garlic
For the sauce
- 400ml fish stock
- 100ml prosecco
- 100ml double cream
- Knob of butter
- 1 lemon, juice only
Method
- Preheat the oven to 200C
- Cook the jerseys in boiling salted water until they are just soft, then slice and keep warm.
- For the sauce, bring the fish stock to the boil in a pan and reduce by half. Finish by mixing in the cream, butter and the prosecco.
- For the brill, pan fry in oil and butter for 2 minutes, then flip over. Then, roast in the oven for 6 minutes.
- Heat a pan with a splash of water and the butter, then pop in the asparagus, and cook until just soft. Finish with the wild garlic and potatoes, and season.
- To serve, spoon the vegetables onto plates, top with the fish, and spoon around the sauce.
Ingredients
- 4 x 200g brill portions, on the bone
- Salt and pepper
- 50ml veg oil
- 50g butter
- 400g Jersey royals
- 50g butter
- 400g asparagus
- 50g butter
- 50g wild garlic
For the sauce
- 400ml fish stock
- 100ml prosecco
- 100ml double cream
- Knob of butter
- 1 lemon, juice only
Method
- Preheat the oven to 200C
- Cook the jerseys in boiling salted water until they are just soft, then slice and keep warm.
- For the sauce, bring the fish stock to the boil in a pan and reduce by half. Finish by mixing in the cream, butter and the prosecco.
- For the brill, pan fry in oil and butter for 2 minutes, then flip over. Then, roast in the oven for 6 minutes.
- Heat a pan with a splash of water and the butter, then pop in the asparagus, and cook until just soft. Finish with the wild garlic and potatoes, and season.
- To serve, spoon the vegetables onto plates, top with the fish, and spoon around the sauce.
