Steamed Brill with Sage and Onion and Potato Salad

For a light and stylish supper, try Andrew Nutter's vegetable-wrapped brill, served with tangy apple-dressed potato and asparagus
By Andrew Nutter
Steamed Brill with Sage and Onion and Potato Salad
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes
  • Effort: medium


for the fish

  • 1 carrot
  • 1 courgette
  • 4 sage leaves
  • 1/2 red onions, chopped
  • 4 x 180 g brill fillet, skinned and boned
  • 2 tbsp white wine
  • lemon juice, to sharpen

For the potato salad

  • 200 g jersey royal potatoes
  • 20 stems fine English asparagus
  • 1 tbsp cider vinegar
  • 2 tbsp extra virgin olive oil
  • 2 shallots, finely chopped
  • 2 sage leaves, finely shredded
  • 1 red apple
  • 1 tbsp snipped chives


1. Peel the carrot and courgette and pare into thin strips. Lay out alternate slices of courgette and carrot on a piece of food-grade plastic wrap. Place a sage leaf on top of the vegetables and scatter with red onions, and cover with 1 brill fillet.

2. Fold the carrots and courgette over the fish to make a multicoloured striped parcel.

3. Drizzle with a little wine and sharpen with a squeeze of lemon juice.

4. Fold the food wrap over the fish package to make a tight parcel, and steam for about 6 minutes until cooked through.

5. Cook the potatoes in boiling salted water. Drain and cool slightly.

6. Heat a griddle and cook the potatoes and asparagus until lightly charred.

7. Combine the vinegar, olive oil, shallots, sage, apple and chives.

8. Arrange the potatoes and asparagus on a plate and drizzle with the dressing. Top with the steamed brill and serve straight away.

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