- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 head fennel, thinly shaved on a mandoline
- dash lemon oil
- 1 lemon, juice only
- sea salt, to taste
- drizzle olive oil
- 1/4 carrots, finely chopped
- 1/4 celery, finely chopped
- 1/2 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 sprigs thyme
- 50 ml white wine
- 100 ml fish stock, or white chicken stock
- 25 flat leaf parsley, leaves
- 1 large brill fillet, skin removed
- 100 g clams
1. Place the shaved fennel into a bowl and add a dash of lemon oil, the lemon juice and salt. Allow to marinate while you prepare the fish.
2. Heat a drizzle of olive oil in a pan and add the carrot, celery, shallot, garlic and thyme. Sweat for 3-4 minutes, or until the vegetables are softened. Add the white wine and simmer for 5-6 minutes, or until the liquid has reduced by half.
3. Add the fish or chicken stock and bring to the boil, then simmer for 6-8 minutes, or until reduced slightly.
4. Heat a frying pan until smoking, then add a drizzle of olive oil and fry the brill for 2-3 minutes on both sides, or until golden-brown and cooked through. Set on a warm plate to rest.
5. Tip the clams into the pan with the stock. Place a lid on top and cook for 2-3 minutes, or until the clams have opened. Discard any that have remained shut. Stir in the parsley and then pour the clams into a serving bowl, with the fennel arranged on top.
6. To serve, place the pan-fried brill on top of the bed of clams.
Rate This Recipe