- For Brill
- 1 1.5kg Brill, filleted, skinned and portioned into 100g portions
- Retaining trimmings for goujons
- Salt for cooking
- Oil for cooking
- For tartare sauce base
- 1 egg yolk
- 1 tsp English mustard
- 1 tsp white wine vinegar
- 250ml olive oil
- Salt to taste
- 50ml Double cream
- 100ml fish stock
- For tartare sauce garnish
- 2 diced gherkins
- 1tsp chopped tarragon
- 1tsp chopped chives
- 1tsp chopped chervil
- 1tsp chopped parsley
- 1 baby gem lettuce, finely sliced
- 100g fresh peas, blanched and outer skin removed
- 100g Maris piper potatoes, diced and cooked
- For goujon
- 4 pieces of brill trimmed to 2 cm wide by 7 cm long
- 1 egg, beaten
- 50g flour, seasoned with salt
- 150g Japanese bread crumbs
- Oil for deep frying
- For garnish
- 50g capers, deep fried until crispy
- 50ml Lemon oilFor Brill
- 1 1.5kg Brill, filleted, skinned and portioned into 100g portions
- Retaining trimmings for goujons
- Salt for cooking
- Oil for cooking
- For tartare sauce base
- 1 egg yolk
- 1 tsp English mustard
- 1 tsp white wine vinegar
- 250ml olive oil
- Salt to taste
- 50ml Double cream
- 100ml fish stock
- For tartare sauce garnish
- 2 diced gherkins
- 1tsp chopped tarragon
- 1tsp chopped chives
- 1tsp chopped chervil
- 1tsp chopped parsley
- 1 baby gem lettuce, finely sliced
- 100g fresh peas, blanched and outer skin removed
- 100g Maris piper potatoes, diced and cooked
- For goujon
- 4 pieces of brill trimmed to 2 cm wide by 7 cm long
- 1 egg, beaten
- 50g flour, seasoned with salt
- 150g Japanese bread crumbs
- Oil for deep frying
- For garnish
- 50g capers, deep fried until crispy
- 50ml Lemon oil
Brill Tartare Sauce and Fresh Peas
Nathan Outlaw
18th January 2011
Brill Tartare Sauce and Fresh Peas
Brill Tartare Sauce and Fresh Peas
Created by Nathan Outlaw from Restaurant Nathan Outlaw
Ingredients
Method
For Brill
1 1.5kg Brill, filleted, skinned and portioned into 100g portions
Retaining trimmings for goujons
Salt for cooking
Oil for cooking
For tartare sauce base
1 egg yolk
1 tsp English mustard
1 tsp white wine vinegar
250ml olive oil
Salt to taste
50ml Double cream
100ml fish stock
For tartare sauce garnish
2 diced gherkins
1tsp chopped tarragon
1tsp chopped chives
1tsp chopped chervil
1tsp chopped parsley
1 baby gem lettuce, finely sliced
100g fresh peas, blanched and outer skin removed
100g Maris piper potatoes, diced and cooked
For goujon
4 pieces of brill trimmed to 2 cm wide by 7 cm long
1 egg, beaten
50g flour, seasoned with salt
150g Japanese bread crumbs
Oil for deep frying
For garnish
50g capers, deep fried until crispy
50ml Lemon oilFor Brill
1 1.5kg Brill, filleted, skinned and portioned into 100g portions
Retaining trimmings for goujons
Salt for cooking
Oil for cooking
For tartare sauce base
1 egg yolk
1 tsp English mustard
1 tsp white wine vinegar
250ml olive oil
Salt to taste
50ml Double cream
100ml fish stock
For tartare sauce garnish
2 diced gherkins
1tsp chopped tarragon
1tsp chopped chives
1tsp chopped chervil
1tsp chopped parsley
1 baby gem lettuce, finely sliced
100g fresh peas, blanched and outer skin removed
100g Maris piper potatoes, diced and cooked
For goujon
4 pieces of brill trimmed to 2 cm wide by 7 cm long
1 egg, beaten
50g flour, seasoned with salt
150g Japanese bread crumbs
Oil for deep frying
For garnish
50g capers, deep fried until crispy
50ml Lemon oil
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
