Brill with Beurre Blanc
Pan-roasted brill served with wilted spinach and a rich nori and chive beurre blanc, finished with salmon roe and pickled cucumber.
Ingredients
- 4 x 200g Brill portions on the bone
- Drizzle of veg oil
- 50g butter
- Salt and pepper
- 1 lemon
Sauce
- 1 shallot, peeled and diced
- 100ml white wine
- 25ml vermouth
- 100ml fish stock
- 1 clove garlic
- 50g button mushrooms, sliced
- 1 bay leaf
- 25ml double cream
- 450g butter
- 1 small bunch chives, chopped
- Squeeze of lemon
- 10g chopped nori
To serve
- Wilted spinach, salmon roe, pickled cucumber,
Method
- Pre heat the oven to 200c.
- To make the sauce, put the shallot, garlic, mushrooms and wine into a hot pan. When bubbling, add the bay, stock and double cream (this will help stabilise the sauce). Reduce by half, then pass through a sieve into a clean pan and reduce down by ½ again. Take off the heat and slowly whisk in all the butter, keep warm.
- To cook the brill, heat a large fry pan to a medium heat. Add the oil, then the fish and cook for 4 minutes. Flip over, add the butter and cook for another 4 minutes. Remove the skin.
- Finish the sauce with a squeeze of lemon, nori and chives.
- Spoon the spinach onto plates. Top with fish sauce, salmon roe and pickled cucumber. Spoon over the sauce.
Ingredients
- 4 x 200g Brill portions on the bone
- Drizzle of veg oil
- 50g butter
- Salt and pepper
- 1 lemon
Sauce
- 1 shallot, peeled and diced
- 100ml white wine
- 25ml vermouth
- 100ml fish stock
- 1 clove garlic
- 50g button mushrooms, sliced
- 1 bay leaf
- 25ml double cream
- 450g butter
- 1 small bunch chives, chopped
- Squeeze of lemon
- 10g chopped nori
To serve
- Wilted spinach, salmon roe, pickled cucumber,
Method
- Pre heat the oven to 200c.
- To make the sauce, put the shallot, garlic, mushrooms and wine into a hot pan. When bubbling, add the bay, stock and double cream (this will help stabilise the sauce). Reduce by half, then pass through a sieve into a clean pan and reduce down by ½ again. Take off the heat and slowly whisk in all the butter, keep warm.
- To cook the brill, heat a large fry pan to a medium heat. Add the oil, then the fish and cook for 4 minutes. Flip over, add the butter and cook for another 4 minutes. Remove the skin.
- Finish the sauce with a squeeze of lemon, nori and chives.
- Spoon the spinach onto plates. Top with fish sauce, salmon roe and pickled cucumber. Spoon over the sauce.
