brill cooked on the bone with sea vegetables and mash

Fish & Seafood

Brill cooked on the bone with sea vegetables and mash

Drescription

Cooked on the bone for extra flavour, this baked fish served with samphire, veg and seaweed is a celebration of British seafood.

Ingredients

400g/14oz ratte potatoes (or other waxy potatoes), peeled
200g/7oz salted butter
100ml/3½fl oz milk
salt and freshly ground black pepper
1 tbsp olive oil
4 x 250g/9oz tronçons (or steaks) from a 2–2.5kg brill
3–4 tbsp plain flour, for dusting
2 shallots, sliced into rings
1 sprig thyme
pinch seaweed powder
knob of unsalted butter
150ml/5fl oz white wine
50ml/2fl oz crème fraîche
50g/1¾oz butter
20g/¾oz sea aster
20g/¾oz sea beets
20g/¾oz salty fingers
20g/¾oz sea purslane
20g/¾oz samphire
chive oil
8 oyster leaves

Directions

Put the potatoes in a saucepan of boiling salted water and simmer very slowly until soft.
Mash the potatoes and add the butter and milk. Season with salt and pepper and keep warm until ready to serve.
Preheat the oven to 190C/170C Fan/Gas 5.
In an ovenproof frying pan, heat the olive oil. Lightly dust the fish with flour. Fry for a minute to lightly brown one side. Turn over, add the shallots, thyme, seaweed powder, butter and white wine.
Cover the fish with a circle of baking paper and bake for 7 minutes. Remove from the oven and let it rest for 3 minutes. Remove the skin from the fish and keep warm.
To make the sauce, pass all of the cooking liquor from the frying pan into a small saucepan. Add the crème fraîche and whisk well to form a smooth sauce.
For the sea vegetables, heat the butter, 50ml/2fl oz water and a pinch of salt in a frying pan. Bring to the boil. Pick the sea vegetables and wash in lightly salted water. Add to the pan and cook for 1 minute, then drain well.
To serve, spoon the mash onto the plates and make a well in the centre. Place the sea vegetables at the back of the plate and the fish next to it. Pour the sauce all around and finish with the chive oil and oyster leaves.

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