Brill, wild garlic, calcots and chicken skin

Lee Westcott

Lee Westcott

15th March 2017

Brill, wild garlic, calcots and chicken skin

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Brill, wild garlic, calcots and chicken skin recipe a try? As part of The Staff Canteen Live, Lee Westcott will be cooking his brill, wild garlic, calcots and chicken skin recipe ⁣for his demonstration ⁣at IFE 2017 - supported by Westlands.


  • Brill:
  • Steamed brill
  • Fish brine
  • Bathed, grilled calcots
  • Parsley oil
  • Wild garlic and chervil veloute
  • Wild garlic and sorrel emulsion
  • Chervil sprigs to garnish
  • Crispy chicken skin
  • Leeks
  • Fish brine:
  • 2.5 litres water
  • 150g fine salt
  • 100g sugar
  • Chervil & wild garlic sauce:
  • 325ml white chicken stock
  • 100ml double cream
  • 100g chopped chervil
  • 100g wild garlic leaves, slightly chopped
  • Salt
  • Sorrel/wild garlic emulsion:
  • 130g sorrel leaves – remove thick pieces of stalk
  • 20g wild garlic leaves - remove thick pieces of stalk
  • 30g white balsamic vinegar/lemon balsamic
  • 55ml rapeseed oil
  • 3g Dijon mustard
  • Fine salt to taste
  • Chicken skin:
  • 300g chicken skin
  • ½ bunch thyme
  • 2 bay leaves
  • Calcots:
  • 6 calcot onions
  • 250g unsalted butter
  • 40ml chicken fat from the chicken skin recipe
  • Parsley oil:
  • 200g washed and spun flat parsley leaves
  • 300g vegetable oil
  • To garnish:
  • Picked & chopped chervil leaves
  • Leeks:
  • 2 leeks, washed and green part removed and discarded
  • 40g chopped unsalted butter
  • Fine salt to season
  • Lemon thyme vinegar to taste
  • Splash of water
  • Chopped chervil
  • To garnish:
  • Picked chervil leaves/wild garlic leaves (flowers)


Wash and dry the fish well and fillet and skin each fillet. Brine for 4 minutes using the fish brine recipe.
Fish brine:
Warm the ingredients together until just warm so that the sugar and salt dissolve. Chill down over an ice bath until its fully cold.
Chervil & wild garlic sauce:
Simmer the stock and cream together with the seasoning and sugar. Cook the chervil and wild garlic leaves in the stock for 1 minute. Blend until very smooth and pass through a fine sieve into a bowl set over iced water, pressing down well to extract all the flavor.
Sorrel/wild garlic emulsion:
Place the ingredients into a vita prep and blend slowly until a coarse texture is achieved. Cool in an ice bath.
Chicken skin:
First, freeze the chicken skin, then mince using a large mincing attachment. Place into a gastro along with the thyme and bay leaves and put into the oven at 160°C to render, stirring occasionally. Once golden brown and crispy, drain the fat occasionally so that it becomes crispy easier. Drain well and dry on kitchen paper. Season with fine salt.
Clean and trim off the green part the calcot onions. Wash and pat dry well. Make a beurre noisette with the unsalted butter and place the calcot onions into a vac pac bag along with the brown butter, few sprigs of lemon thyme and maldon salt. Make sure to vaccum tightly. Cook at 90°C and steam for roughly 15 minutes. The calcot onions must be soft to the touch but still have a slight bite to them.
Parsley oil:
Place all ingredients into a vita prep and blend for 7 minutes or until it reaches 70°C. Pass through a muslin, then into an ice bath and stir until cold.
To garnish:
Picked & chopped chervil leaves
Slice the leeks lengthways and then into chiffonade. Cook this with the butter and water in a saucepan with a lid, until soft and tender (do not overcook). Add the lemon vinegar, salt and chopped chervil at the end.
To garnish:
Picked chervil leaves/wild garlic leaves (flowers)

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