Brill with mussels, cockles, clams, asparagus and spring onions

Brill with mussels, cockles, clams, asparagus and spring onions

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Big fillets of brill are brilliant for poaching. When pan-fried or grilled, they can become a bit dry but poaching gives you more control. Cooking them in a shellfish stock with clams, cockles and mussels works particularly well. Fresh asparagus gives this dish a real sense of spring. You might like to throw in a few early season peas and broad beans too – and vary the herbs.

Ingredients

Quantity Ingredient
4 brill fillets, skinned and trimmed
12 live mussels, cleaned and beards removed
12 live cockles, cleaned
12 live clams, cleaned
500ml Shellfish stock
12 asparagus spears
8 tablespoons cold-pressed extra virgin rapeseed oil
3 tablespoons white wine vinegar
4 spring onions, trimmed and finely shredded
2 teaspoons chervil, chopped
50g unsalted butter, in pieces
cornish sea salt
freshly ground black pepper

Method

  1. To open the molluscs, place a large saucepan (that has a tight-fitting lid) over a medium heat. When it is hot, add the mussels, cockles, clams and 100 ml shellfish stock and put the lid on. Steam for 2 minutes until the shells open; discard any that remain closed.
  2. Tip the contents of the pan into a colander set over a bowl to catch the cooking liquor. Strain the saved liquor through a muslin-lined sieve into a bowl to get rid of any sand. Clean the pan, ready to cook the fish.
  3. Trim the asparagus and peel the lower end of the stems; set aside ready to cook.
  4. To make the dressing, in a small pan, mix 180 ml shellfish stock with the extra virgin oil and wine vinegar. Add the spring onions and chervil and season with salt and pepper.
  5. To cook the brill fillets, pour the remaining shellfish stock, including the strained stock from the molluscs, into the saucepan and bring to a simmer. Season the brill fillets, add them to the stock and cook for 4 minutes. Add the asparagus and molluscs, put the lid on the pan and cook for 2 minutes.
  6. Carefully transfer the brill, molluscs and asparagus to a warmed dish; cover and keep warm. For the sauce, bring the stock to the boil over a high heat and whisk in the butter.
  7. Share the asparagus between 4 warm plates. Place the brill fillets on top and arrange the molluscs around the fish. Spoon over the dressing. Serve with the sauce.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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