Brill with a chive and truffle crumble served with a creamy cep sauce

Andrew Nutter combines luxury ingredients, including ceps and truffle oil, to make a gloriously sophisticated fish dish, ideal for entertaining
By Andrew Nutter
Brill with a chive and truffle crumble served with a creamy cep sauce
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

main

  • 1 tbsp olive oil
  • 1 brill, filleted, skinned and boned
  • few sprigs of sprig rosemary

For the crust:

  • 1 clove garlic, chopped
  • 50 g grated parmesan
  • 85 g breadcrumbs
  • 50 g chives, chopped
  • 25 g butter
  • truffle oil, to taste

For the cep sauce:

  • small knob of butter
  • 1 shallot, finely chopped
  • 1 clove garlic, chopped
  • 85 g button mushrooms, chopped
  • 50 g cep mushrooms, hopped
  • 125 ml white wine
  • 125 ml chicken stock
  • 300 ml whipping cream
  • few sprigs of thyme or rosemary
  • black pepper

For the bok choy stir-fry:

  • 2 tbsp olive oil
  • 1 small onion, chopped
  • handful of shiitake mushrooms
  • 1 clove garlic, chopped into strips
  • 100 g pak choi, shredded

Method

1. Preheat the oven to 180°C/gas 4.

2. First prepare the crust. Blend together the garlic, Parmesan, breadcrumbs, chives, butter and olive oil in a food processor until the mixture resembles a rough powder.

3. To make the cep sauce, heat the butter in a heavy-based frying pan. Ad in the shallot and garlic and fry gently for 5 minutes until softened.

4. Add in the sauce and cook briskly until reduced to 2 tablespoons. Add in the chicken stock and cook briskly until reduced again. Season with salt and freshly ground pepper.

5. Blend the sauce until smooth using a jug blender or hand blender. Pass through a sieve in to a saucepan.

6. Heat the olive oil in a heavy-based frying pan until hot. Add in the brill fillets and fry until golden brown on both sides, adding in the rosemary as it fries. Season with salt and freshly ground pepper.

7. Place the brill in a shallow ovenproof dish and sprinkle with the crust topping. Cook the brill in the oven for 3-4 minutes.

8. Meanwhile, gently reheat the cep sauce, stirring now and then.

9. Cook the bok choy. Heat the olive oil in a heavy-based frying pan. Add in the onion, shiitake and garlic and fry briskly until just softened.

10. Add in the bok choy and stir-fry until just wilted. Season with salt and freshly ground pepper.

11. Place a portion of bok choy in the centre of two warm serving plates. Top each portion with a brill fillet and spoon around the cep sauce. Serve at once.

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