To make the stock: place the onions, leek, celery, carrot and garlic into a large saucepan, add enough water to just cover and bring to the boil. Simmer for 10 minutes. Take odd the heat and add the herbs, wine, peppercorns, lemon and ginger. Return to the heat, and simmer for a further 10 minutes. Turn off and allow the flavours to infuse for 20 minutes. Strain the stock and allow to cool.
The stock will keep in the fridge for up to 3 days and will also freeze well.
To make the hollandaise: preheat the grill to high. Peel, de-seed and chop the tomatoes. Place onto a grill pan and sprinkle over a little olive oil and season with salt and freshly ground black pepper. Grill until the tomatoes just start to char at the edges. Remove from the grill and set aside.
In another pan melt the butter and allow it to bubble but not colour. Turn on the food processor and strain in the hot liquor, followed by the slowly by the hot butter.
Once all the butter has been added, pour the sauce into a bowl and keep it warm, covered with cling film until needed. When ready to serve, stir in the chopped tomatoes.
To poach the brill: when ready to serve, preheat the grill to high. In a pan bring the stock just to simmering point and carefully lower in the brill. With the stock barely bubbling poach the fish for 5-10 minutes (depending on the thickness of the fillets) until the skin just pulls away. Lift the fillets out of the stock and drain.
To serve carefully peel away the skin from the fillets, lightly season with salt and freshly ground pepper, and finely shred two sprigs of tarragon and add to the hollandaise, add the concassed tomatoes into the hollandaise. Put the tomato hollandaise on top of the fish on a grill tray, place under the hot grill for about 2 minutes. Serve immediately.
To make the sprouts: shred the sprouts down finely. Add them to a pan of salted boiling water to cook for 2 minutes. Drain them off.
Finely slice the pancetta and saute off in a lightly oiled pan. Add the sprouts and cooked to two minutes.
To serve: put the pancetta and the sprouts in the centre of the dish, place the brill on top and finish with the sauce.
To make the stock: place the onions, leek, celery, carrot and garlic into a large saucepan, add enough water to just cover and bring to the boil. Simmer for 10 minutes. Take odd the heat and add the herbs, wine, peppercorns, lemon and ginger. Return to the heat, and simmer for a further 10 minutes. Turn off and allow the flavours to infuse for 20 minutes. Strain the stock and allow to cool.
The stock will keep in the fridge for up to 3 days and will also freeze well.
To make the hollandaise: preheat the grill to high. Peel, de-seed and chop the tomatoes. Place onto a grill pan and sprinkle over a little olive oil and season with salt and freshly ground black pepper. Grill until the tomatoes just start to char at the edges. Remove from the grill and set aside.
In another pan melt the butter and allow it to bubble but not colour. Turn on the food processor and strain in the hot liquor, followed by the slowly by the hot butter.
Once all the butter has been added, pour the sauce into a bowl and keep it warm, covered with cling film until needed. When ready to serve, stir in the chopped tomatoes.
To poach the brill: when ready to serve, preheat the grill to high. In a pan bring the stock just to simmering point and carefully lower in the brill. With the stock barely bubbling poach the fish for 5-10 minutes (depending on the thickness of the fillets) until the skin just pulls away. Lift the fillets out of the stock and drain.
To serve carefully peel away the skin from the fillets, lightly season with salt and freshly ground pepper, and finely shred two sprigs of tarragon and add to the hollandaise, add the concassed tomatoes into the hollandaise. Put the tomato hollandaise on top of the fish on a grill tray, place under the hot grill for about 2 minutes. Serve immediately.
To make the sprouts: shred the sprouts down finely. Add them to a pan of salted boiling water to cook for 2 minutes. Drain them off.
Finely slice the pancetta and saute off in a lightly oiled pan. Add the sprouts and cooked to two minutes.
To serve: put the pancetta and the sprouts in the centre of the dish, place the brill on top and finish with the sauce.
