Brill, Brown Shrimp, Celery and Seaweed Butter

Ingredients

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

Method

Method:

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.

Serve.

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.

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