Brill with a Lovage Crust
This Brill with a Lovage Crust is served with new potatoes and asparagus and looks stunning on the plate. The crust is made with lovage and borage, bread, parsley and cheese and is wonderfully flavoursome!
Ingredients
- 30g lovage
- 50g Parmesan
- 1 thick slice of bread
- 1 small bunch parsley
- 50g full fat cream cheese
- 3 borage leaves
- 4 x 200g brill fillets, skinned
- 50g butter
- 25ml olive oil
For the potatoes and asparagus:
- 300g new potatoes, sliced
- 12 asparagus spears, sliced
- 1 small bunch chives, chopped
- 25g butter
Method
Place the lovage, Parmesan, bread, parsley, borage and cream cheese into a food processor and blitz until smooth. Place the mixture between 2 layers of greaseproof paper and using a rolling pin, roll out to 3 mm thick, then place in the refrigerator to chill.
Pre-heat the oven to 200°C.
Heat a non-stick pan over a medium heat and add the oil and half the butter. When the butter has melted put the fish in the pan, season and cook for 2 minutes. Turn the fish over and cook for another 2 minutes.
Cut a piece of the crust the same size as the fish and sit it on top. Roast in the oven for 5 minutes.
Put the pan back on the stove, add the remaining butter and nape for 1 minute.
For the vegetables, place the water, butter and potatoes in a pan and place over a medium heat. Bring to the boil and cook for 8 minutes then add the asparagus and cook for 2 minutes more. Finish by adding the chives and some seasoning.
To serve, spoon the potatoes and asparagus mixture into the centre of the plates and top with a piece of fish.
Ingredients
- 30g lovage
- 50g Parmesan
- 1 thick slice of bread
- 1 small bunch parsley
- 50g full fat cream cheese
- 3 borage leaves
- 4 x 200g brill fillets, skinned
- 50g butter
- 25ml olive oil
For the potatoes and asparagus:
- 300g new potatoes, sliced
- 12 asparagus spears, sliced
- 1 small bunch chives, chopped
- 25g butter
Method
Place the lovage, Parmesan, bread, parsley, borage and cream cheese into a food processor and blitz until smooth. Place the mixture between 2 layers of greaseproof paper and using a rolling pin, roll out to 3 mm thick, then place in the refrigerator to chill.
Pre-heat the oven to 200°C.
Heat a non-stick pan over a medium heat and add the oil and half the butter. When the butter has melted put the fish in the pan, season and cook for 2 minutes. Turn the fish over and cook for another 2 minutes.
Cut a piece of the crust the same size as the fish and sit it on top. Roast in the oven for 5 minutes.
Put the pan back on the stove, add the remaining butter and nape for 1 minute.
For the vegetables, place the water, butter and potatoes in a pan and place over a medium heat. Bring to the boil and cook for 8 minutes then add the asparagus and cook for 2 minutes more. Finish by adding the chives and some seasoning.
To serve, spoon the potatoes and asparagus mixture into the centre of the plates and top with a piece of fish.
