200 g roosters (peeled, boiled and mashed with butter)
for the basil crust:
50 g brioche
50 g pakko breadcrumbs
1 dsp basil (chopped)
1 dsp curly parsley (chopped)
for the sun-dried tomato sauce:
0.5 a small onion (peeled and diced)
1 clove garlic (peeled and crushed)
10 g butter
50 g semi sundried tomatoes
pinch of saffron
15 ml white wine
20 ml single cream
For the Basil Crust:
Preheat oven to 170ºC. Place the brioche, Pakko Breadcrumbs, basil and parsley in a blender and pulse for about 1-2 minutes until it has the mixture has a fine consistency. Add a teaspoon or two of water and pulse again to bring out the bright green colour fro the herbs and set aside.
For the Sun-dried Tomato Sauce:
Sweat the onion and garlic in the butter in a pot over a medium heat until soft. Add the sun-dried tomatoes, saffron and the wine and reduce the sauce by half. Stir in the cream and bring back to the boil. Remove from the heat and pour the sauce into blender and pulse until smooth. Strain through a fine sieve and check the sauce for seasoning. Set aside and keep warm.
For the Leeks and Asparagus:
Peel and shave the asparagus and remove the woody stalk. Place in a pot of boiling salted water and blanch for three minutes. Then plunge the asparagus into iced water to stop the cooking process. Set aside. Repeat this with the baby leeks and set aside until service.
For the Brill:
Pre-heat the oven to 180ºC/Gas 4. Season the brill with salt and pepper. Brush the fillets with the beaten egg and sprinkle the breadcrumb mixture on top. Place on a roasting tray and bake in the oven for 6-8 minutes until the fish is firm to touch.
Place spoon of mash on the plate and arrange the warm vegetables alongside. Place the fish on top off the vegetables and spoon some sauce around it. Serve immediately.