- - Brill fillet (approx 160g)
- - Sweetheart cabbage (outer leaves removed)
- - Hasselback New potatoes
- - Morecambe Bay Shrimp
- - Smoked mussels
- - Shallots
- - Garlic
- - Thyme
- - Smoked bacon
- - Chive
- - Roast Chicken Stock
Brill Fillet, Chargrilled Sweetheart Cabbage, Hasselback Potatoes, Smoked Mussel, Shrimp and Cider Gravy
Brill Fillet, Chargrilled Sweetheart Cabbage, Hasselback Potatoes, Smoked Mussel, Shrimp and Cider Gravy
Mussels should be alive when you cook them and can be roasted, steamed, smoked, boiled, roasted, barbequed or pan-fried - Why not give the following brill fillet, chargrilled sweetheart cabbage, hasselback potatoes, smoked mussel, shrimp and cider gravy recipe a try yourself? This Brill Fillet, Chargrilled Sweetheart Cabbage, Hasselback Potatoes and Smoked Mussel recipe with shrimp and cider gravy is by Rachel Pinder. Her main course for the Lancashire Heat of the North West Young Chef Competition 2016
Ingredients
Method
1. Slice the hassleback potatoes 3mm diagonally at approx 1/8 of an inch intervals, heat a baking tin on the hob with oil and butter, season potatoes and place in the pan presentation side down.
2. Once sealed, turn the potatoes and baste the other side.
3. Place potatoes in the oven for 20 minutes to cook through.
4. For the gravy finely chop shallots, garlic, thyme and smoked bacon and sweat off until they start to caramelize.
5. De-glaze with cider vinegar, add the cider and reduce by 2/3, add Roast Chicken Stock and reduce until lightly thickened.
6. Strain through a chinois, season and monte in a knob of butter.
7. Add mussels, shrimps and chives just before serving.
8. Heat a chargrill pan, oil and season sweetheart cabbage and colour on both sides to form bar marks.
9. For the brill, place a non-stick pan on the stove with oil and allow to heat, once hot place fish into pan where the skin would have been.
10. Turn to a medium heat and allow to cook until 90% cooked then flip the fish and cook thoroughly.
11. Before serving place butter and lemon juice into the pan and nappe over the fish.
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