Brill, Brown Shrimp, Celery and Seaweed Butter

Josh Eggleton

Josh Eggleton

26th February 2016

Brill, Brown Shrimp, Celery and Seaweed Butter

As part of The Staff Canteen Live- Skillery, Josh Eggleton will be creating brill, brown shrimp, celery and seaweed butter for his demonstration at Hotelympia 2016- supported by the Craft Guild of Chefs and in association with Westlands and TRUEfoods Ltd. Tickets are still available and can be purchased here- If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel-


  • Ingredients:
  • Fresh Brill Fillet, skinned and cut into 2 120g-140g portions
  • ½ a Fresh Lemon
  • 5g Dried Kombu folded into
  • 50g softened Unsalted Butter
  • Parsley Purée, in a squeezy bottle, room temperature 160g Celery and Brown Shrimp
  • 300ml Seaweed Beurre Blanc, warm
  • 6-8 Ribbons Pickled Celery
  • 6 6cm Discs of raw Savoy Cabbage Leaf (cut from 3 leaves)
  • Maldon Salt
  • Fresh Black Pepper
  • Picked Fresh Chervil/Micro Celery
  • Compressed Celery Dice and Brown Shrimp:
  • 4 Sticks Celery, peeled and cut into quarter-lengths
  • Maldon Salt
  • 80g Brown Shrimp, cooked
  • Extra-Virgin Rapeseed Oil
  • Pickled Celery:
  • 2 Sticks Celery, Peeled and sliced into 2mm thick ribbons with a mandolin
  • 150ml White Wine Vinegar
  • 25ml Water
  • 100g Caster Sugar
  • ½ tsp Pickling Spices
  • Pinch
  • Parsley Puree:
  • 150g Flat Parsley leafs
  • 100ml Rapeseed Oil Extra Virgin
  • ½tsp Xantham Gum
  • 2 Clove roast garlic



Place the brill fillets on a baking sheet lined with greaseproof paper, brush with the kombu butter and lightly season with Maldon.

Gently warm the shrimp and celery mix as well as the fresh seaweed.

Set up a small pan of boiling salted water.

To plate up:

Gently cook the brill under an eye-level grill and finish with lemon juice.

Blanch the cabbage discs for a minute and then either chargrill or blowtorch to lightly blacken.

Dot two plates with parsley purée and place a small pile of shrimp/celery in the centre.

Place the cooked brill on the top of each pile and put the rest of the shrimp/celery on top of and around the brill.

Garnish with the cabbage discs.

Dress plate with the seaweed beurre blanc and garnish with chervil/micro celery.


Compressed Celery Dice and Brown Shrimp Method:

Lightly salt the celery for 10 minutes then rinse and pat dry with a towel.

Vacuum pack the celery on a high setting to compress.

Cut the celery into neat 5mm dice.

Weigh out 80g of celery dice and gently mix together with the shrimp.

Dress lightly with the oil and set aside.

Pickled Celery:

Bring the vinegar, wine, sugar and spices to the boil.

Allow cooling.

Sieve over the celery.

Parsley Puree Method:

Blanch the parsley in heavily salted boiling water – the parsley needs to cook for 1 minute, then refresh.

Squeeze the water from the parsley in cloth. Place in the vitamix with roast garlic, xantham gum then blend. Trickle in the oil to form puree.