Pan seared brill from Marty Morrissey.
- 6 brill fillets
- 1 lemons
- 25 g butter
- for the sauce
- 1 shallot
- 1 tsp butter
- 500 g cockles
- 150 ml dry white wine
- 150 ml cream
- 200 g samphire
- 1 tblsp chopped chives
- lemon juice
- First cook the cockles. Peel and dice the shallot and gently fry in the butter until soft, turn up the heat and add the cockles and the wine and put a lid on the pot, cook until the cockles open. Strain the cockles and set them aside until service and put the juices back in the pot and bring to the boil.
- Pour in the cream and reduce the liquid slightly. Put the samphire in the sauce and cook on a medium heat for about 1 minute. Then add the chives, season with salt, white pepper and a squeeze of lemon. Keep warm until service.
- Heat the butter in a pan and fry the fillets of fish until golden, season, add a knob of butter and turn the fillets, add a squeeze of lemon, baste well.
- To serve place approx 6 cockles around the dish, put some samphire sauce in the middle, place the brill on top and garnish with some more samphire sauce and a lemon wedge.
More by Marty Morrissey:
- Roast Canon of Venison with a Natural Jus and Roast Root Vegetables
- Warm Duck Salad with Orange, Pear & Walnut Vinaigrette
- Celeriac Soup with Curry Crème Fraiche