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Pan Fried Fillet of Brill
on
Bubble and Squeak
with a
Red Pepper Coulis
Ingredients
6-8ozs Brill per Person
1/4 finely shredded Savoy Cabbage
1 onion (peeled)
4 deseeded Red Peppers, halved
1 pt White Wine
6 Fresh Basil Leaves
1/2 pt Double Cream
4 Large Peeled Potatoes
Seasoning and Flour for dusting
Method
Coulis
Place the peppers, half the onion (chopped) and the Wine in a medium saucepan
Cover, bring to the boil and simmer for about 30 minutes
Add the cream, simmer until the liquid coats the back of a spoon
Place in a blender and wiz until smooth
Pass the mixture thru a sieve.
Bubble and Squeak
Boil the Cabbage in salted water until tender,drain and allow to cool
Boil the potatoes until soft, then mash
Finely slice the remaining onion and saute until soft
Add the cabbage and
mash, season to taste and add a knob of butter
Brill
Dust the fish in the flour, pan fry until golden (approx 3 mins on each side)
And Finally
Reheat the Coulis gently,
Place the hot mash in the center of each plate.
Arrange the Brill fillet on the mash
Drizzle the coulis around the base and serve.
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