Braised Brill, smoked bone marrow, mushroom conserve

Daniel Clifford

Daniel Clifford

8th March 2016
Daniel Clifford

Braised Brill, smoked bone marrow, mushroom conserve

This is my recipe for braised Brill, smoked bone marrow, mushroom conserve


  • Bone marrow
  • Pickled enokitake mushrooms:
  • 250ml monbazillac
  • 150ml muscatel vinegar
  • 250ml water
  • 75g sugar
  • 1 clove garlic (crushed)
  • 3g thyme
  • Mushroom jam:
  • 1 kilo finely diced button mushrooms
  • 150g butter
  • 500g cep puree
  • 10g aged balsamic
  • 15g Demerara sugar
  • 75g pickled white wine shallots
  • 5g thyme
  • 2 cloves garlic
  • Pickled cep purée:
  • • 50ml Veg oil
  • • 500g Frozen Cep ( sliced thinly)
  • • 500g Dried Cep ( soaked In cold water)
  • • 800g Shallots (sliced thinly)
  • • 18 Cloves garlic
  • • 60g Thyme
  • • 750ml Madeira
  • • 509ml Balsamic vinegar `(extra light)
  • • 15g Course sea salt
  • • 50g Sugar
  • • 100ml Olive oil
  • • Cracked black pepper


Smoked piece of bone marrow:
Leave the marrow to come up to room temperature, then push out the centres, then place them in a plain water brine, with 3% salt, for 2 hours. Next drain well place in a ice bain marie, and smoke under cling film twice.
Bone marrow butter:
Take the smoked bone marrow (trim), sous vide and place into a steamer oven for 20 minutes at 90°, then pass through a fine chinois. Take 500 grams of diced unsalted butter, split between two paco jet containers, take 250ml of the rendered bone marrow split it between the two containers, put through the whipping setting on the paco.
Pickled enokitake mushrooms:
Place all ingredients into a pan, bring to a boil, remove from the heat, leave to infuse for ten minutes, then pass. Once completely cold sous vide with the prepped enoki mushrooms.
Braised Sauce – (a la minute):
Sweat finely sliced shallots & mushroom in a little butter, deglaze the pan with half-half mix of white wine & nolly prat, reduce by half, Add fish stock to the pan bring to a gentle simmer then submerged the seasoned fillet of brill in the stock, cover with a cartouche, bake in the oven at 135° for 4 minutes. Remove the fish from the pam and leave to rest for 1-2 minutes. Strain the stock, and reduce rapidly in a sauce pan, and crème fraiche, once at the right consistency, monte in the marrow butter, season with salt and lemon juice.
Mushroom jam:
Roast the mushrooms in the butter until golden brown, de glaze the pan with the balsamic, add al the other ingredients, and gentle simmer for 2 minutes. Pick out the thyme and crushed garlic. (if you need to adjust consistency do so with mushroom stock)
Pickled cep purée:
De-frost the ceps in a cloth, then roast them until golden brown in the veg oil, next sauté the dried ceps, followed by the shallots taking them to a nutty colour, add the garlic & thyme cook for one minute, de glaze the pan with the madeira reduce by 2/3. Next add the balsamic vinegar, salt & sugar. Reduce to a puree consistency. Add some of the Olive oil to help to blend, if still to thick to blend add a touch of water. Once smooth pass though a fine chinois season with the salt and pepper.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.