Brill on the Bone with Wild Garlic Asparagus Morels
Brill on the bone with asparagus, morels, wild garlic, and a rich lemon cream sauce. A celebration of spring ingredients and delicate seafood flavours.
Ingredients
- 4 x 200g brill portions, on the bone
- Salt and pepper
- 50ml veg oil
- 50g butter
- Few sprigs of thyme
- 2 cloves of garlic, skin on
- ½ lemon
For the veg
- 50g butter
- 75ml fish stock
- 400g asparagus
- 50g wild garlic
- 100g morels
Sauce
- 50ml white wine
- 400ml fish stock
- 100ml double cream
- 50g butter
- 1 lemon, juice only
- 25g monks beard
- A few chives, chopped
To finish
- Chive oil
Method
Pre-heat the oven to 200C.
For the sauce, pop the wine in a pan and bring to the boil. Add the stock, reduce by half, add the cream and butter and season. Finish with monks beard.
For the brill, pan fry in oil and butter for 2 minutes. Flip over, add the garlic and thyme and then roast fin the oven 6 minutes. Squeeze over lemon.
Heat a pan with the fish stock and the butter, pop in the vegetables and cook until just soft. Finish with the wild garlic and season.
To serve, spoon the vegetables onto plates, top with fish and spoon around the sauce. Drizzle over chive oil.
Ingredients
- 4 x 200g brill portions, on the bone
- Salt and pepper
- 50ml veg oil
- 50g butter
- Few sprigs of thyme
- 2 cloves of garlic, skin on
- ½ lemon
For the veg
- 50g butter
- 75ml fish stock
- 400g asparagus
- 50g wild garlic
- 100g morels
Sauce
- 50ml white wine
- 400ml fish stock
- 100ml double cream
- 50g butter
- 1 lemon, juice only
- 25g monks beard
- A few chives, chopped
To finish
- Chive oil
Method
Pre-heat the oven to 200C.
For the sauce, pop the wine in a pan and bring to the boil. Add the stock, reduce by half, add the cream and butter and season. Finish with monks beard.
For the brill, pan fry in oil and butter for 2 minutes. Flip over, add the garlic and thyme and then roast fin the oven 6 minutes. Squeeze over lemon.
Heat a pan with the fish stock and the butter, pop in the vegetables and cook until just soft. Finish with the wild garlic and season.
To serve, spoon the vegetables onto plates, top with fish and spoon around the sauce. Drizzle over chive oil.
