Mustard Roast Brill on a Pea and Potato Pancake with a Potted Shrimp Stew
Another seafood delight, this recipe uses a medley of delicate herbs and mustard to enhance the fish and bring out the best flavour.
Serves: 4 | Difficulty: Moderate
Method
- Mix the mustard powder and flour.
- Dip the white skin side into this mixture and shake off the excess.
- Heat the oil and then the butter.
- Put skin side down and colour golden brown.
- Put chopped shallots and butter into a roasting tray, add brill coloured side up, add wine and fish stock.
- Cook in oven 15-20 minutes.
- Take out and put stock into a pan.
- Meanwhile cut potatoes into ¼ inch cubes and boil.
- Drain and add these to peas, add yoghurt and horseradish, season.
- Put this mixture into pancakes, roll up and seal and keep warm.
- Add brandy to fish stock and reduce.
- Add concassé and shrimps and bring up to the boil.
- Reduce to sauce consistency, add chives and season.
- Place heated fish on pancakes in dish. Pour stew around and serve.
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Ingredients
Mustard Roast Brill
- 4 × 6oz brill steaks (on the bone)
- 1 teaspoon mustard powder
- 1 teaspoon flour
- 1 tablespoon oil
- 1oz butter
Trimmings
- 2 finely chopped shallots
- 1oz butter
- 1 glass of dry white wine
- ¼ pint fish stock
Pea and Potato Pancake
- 1 large potato
- 4oz cooked peas
- 4 fresh warm pancakes
- 1 tablespoon natural yoghurt
- 1 teaspoon cream of horseradish
Potted Shrimp Stew
- 1 small tub potted shrimps
- 2 tomatoes concassé
- 1 tablespoon brandy
- 1 tablespoon chopped chives
- Salt and pepper
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