Brill with a cider mustard sauce and apple and fennel salad

Brill with a cider mustard sauce and apple and fennel salad

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 skinless brill fillets, each about 170 g
1/2 tablespoon olive oil
60g butter
20ml cider
1/4 teaspoon wholegrain mustard, or to taste
few drops cider vinegar
salt
freshly ground black pepper

For the salad

Quantity Ingredient
1 fennel bulb, with tops
1 granny smith apple
1/2 tablespoon cider vinegar
3 tablespoons olive oil
1-2 tablespoons mustard cress

Method

  1. For the salad, trim the root end off the fennel and the ends off the tops. Shave the fennel into very thin slices with a sharp knife, or use a mandolin, and place in a bowl. Quarter, core and very thinly slice the apple; add to the fennel.
  2. Add a pinch each of salt and pepper to the cider vinegar and whisk in the olive oil. Taste and adjust the seasoning for balance, then stir it through the apple and fennel, making sure they are evenly coated. Heat the oven to 120°C.
  3. Season the brill fillets lightly with salt. Heat a non-stick frying pan over a low to medium heat, add the olive oil and 10 g of the butter. When hot, add the seasoned fish, boned side down, and cook until caramelised and golden. By this time the fish will be almost cooked through. Lower the heat, turn the fish over and continue to cook until opaque throughout, 2–3 minutes. Remove to a plate and keep warm in the low oven.
  4. Pour off any excess fat from the frying pan and wipe out with kitchen paper. Add the remaining 50 g butter to the pan and melt over a medium heat. When starting to foam, add the cider and bring back to a simmer. Take off the heat and add the mustard. Taste and adjust the seasoning with salt, pepper and cider vinegar.
  5. Add the mustard cress to the salad, toss to coat in the dressing, taste and adjust the seasoning. Place a piece of fish on each of 4 plates, spoon a little of the cider butter sauce over the fish and top with a small handful of the salad.
Tags:
Leiths School of food and wine
cookery course
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