Quick recipe finder Brill fillet with clams cooked in cider
Simply fried fish fillets in a creamy clam sauce. If you can’t find any sea kale leaves you can substitute them for another green veg, though they are well worth a try.
- 1 banana shallot, finely chopped
- 50g/1¾oz butter
- 8 clams, rinsed under colder running water
- ½ garlic clove, chopped
- 100ml/3½fl oz cider
- 1 whole brill (about 2kg/4lb 8oz)
- 25g/1oz freshly podded peas
- vegetable oil, for frying
- 10 small girolles (also known as chanterelle mushrooms)
- 50ml/2fl oz double cream
- 1tbsp crème fraîche
- 8 sea kale leaves
- 4 courgette ribbons, sliced into long ribbons using a vegetable peeler
- pinch of freshly chopped tarragon
- dill and edible flowers, to garnish
- salt and freshly ground black pepper
Gently fry a pinch of the shallots in a little butter. Add the clams, garlic and cider then cover and steam lightly. Once the clam shells are open pass through a colander reserving the stock (discard any clams that do not open).
Fillet the brill then remove the skin, portion into 140g/5oz fillets.
Blanch the peas in boiling salted water for 1-2 minutes, then refresh in cold water and set aside.
Heat a non-stick frying pan over a low heat. Add a little vegetable oil, salt, pepper and the fish. Cook slowly until golden-brown.
Meanwhile, add a knob of butter and a pinch of shallots to a separate pan. Gently fry until softened, then add the mushrooms and cook for a minute, but do not colour. Add the reserved cooking juices from the cockles and cook until the volume of liquid has reduced by half. Add the cream and crème fraîche and briefly bring back to the boil. Reduce the heat to low.
The fish should be ready to turn over now, so season the exposed side and turn over.
Drop the peas and cockles into the sauce to warm through.
In a sauté pan or a large frying pan, add 50ml/2fl oz water and a knob of butter. When the butter is melted, add the kale and courgettes, plus a little salt and pepper. Stir fry for 2 minutes or until the vegetables are just tender.
Place the cooked fish on serving plates and pile the courgette and sea kale alongside. Put the tarragon into the sauce, taste to check the seasoning and add to the plates. Garnish with dill and edible flowers.
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