- 20 portions
- 20 x 40-50g brill fillet portions
- 3 red peppers, charred, peeled, deseeded and diced
- 8 spring onions trimmed and sliced 2mm thick
- 1kg buttery mash potato
- 1 banana shallot
- 1 clove of garlic
- 1 pinch good quality saffron strands
- 50 ml Noilly Pratt
- 150 ml white wine
- 750 ml veg stock (see tortelloni recipe)
- Xanthan gum,Ultratex or similar
Brill With Spring Onion Mash, Saffron And Red Pepper Sauce
Russell Brown
8th April 2013
Brill With Spring Onion Mash, Saffron And Red Pepper Sauce
Sienna 10th Anniversary Recipes
Brill With Spring Onion Mash, Saffron And Red Pepper Sauce
Photography by Richard Budd (C) 2013
Ingredients
Method
SAFFRON NAGE
Peel and slice the shallot and garlic, sweat off in a little olive oil. Add the wines and the saffron. Reduce by 3/4. Add the veg stock and reduce by half. Pass and season with Maldon salt. Add a little lemon juice if necessary. Thicken very lightly.
ASSEMBLY
To serve, reheat the mash and mix in half the spring onion. Panfry the brill fillets in olive oil, finish in foaming butter. Warm the nage and add the red pepper dice, remaining spring onions and chives. Place a quenelle of spring onion mash in the middle of the bowl, spoon sauce around and top with a brill fillet.
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