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| Fish of the Month - Brill |
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Brill
Brill is a finely-textured fish and some of the best examples are landed here in the south east of England. Very similar to turbot in having moist, slightly sweet flesh, it has far fewer bones and is a little less expensive than its relative.
A great winter fish, brill is generally available from October to February.
Easy to fillet, brill can stand up to strong flavours like capers and olives and also works well when wrapped in pancetta.
Brill with warm gem lettuce & peas
(serves 4)
4 fillets of brill
2 small gem lettuces
300g green peas, frozen
3 shallots, finely sliced
1tbsp butter
1tbsp olive oil
50ml dry white wine
100ml chicken or vegetable stock
sea salt and pepper
1tbsp butter
1tbsp chopped parsley
Method
Heat the butter and olive oil in a saucepan, and gently cook the shallots until soft, for about 10 minutes. Cook the peas in salted, simmering water for 5 minutes, drain and rinse in cold water.
Add the white wine to the shallots and bring to the boil, stirring. Add the chicken stock, salt, pepper and sugar, and reduce by half. Separate the leaves of the gem lettuce and add the leaves and peas to the broth. Simmer gently for 5 minutes.
Meanwhile, heat the butter in a non-stick frying pan and fry the fish, skin side down, until it is almost cooked, turning briefly to do the other side. Season well. Ladle the wilted lettuce, peas and broth into four warmed shallow bowls, and top with the fish. Scatter with parsley and serve.
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