Fillet of Fylde Coast Brill with chilli, Brown crab and Morecombe Bay Shrimp crispy rolls

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 5th July 2013
North West Young Chef of the Year

Fillet of Fylde Coast Brill with chilli, Brown crab and Morecombe Bay Shrimp crispy rolls

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Fillet of Fylde Coast Brill and chilli with Brown crab and Morecombe Bay Shrimp crispy rolls recipe a try in your kitchen? Starter cooked by Daniel Caldwell from Ribchester Arms during the Lancashire Heat of the North West Young Chef 2013 Competition


  • Fillet of Fylde Brill 250g
  • Local Herbs (coriander, Basil)-
  • Garlic
  • Bowland Butter
  • 3 Shallots
  • Morecambe Bay Shrimps
  • Cider Vinegar
  • Pomace Oil
  • Chicory
  • Rocket
  • Spring roll Pastry
  • Fennel
  • Carrot
  • Mixed peppers
  • Egg Wash (use just a yolk)
  • Chilli’s
  • Tomato paste
  • Lemons
  • Lime leaf


Fish prep
Fillet the white flat fish
Crab and Shrimp Rolls
Mix together the brown crab meat and the shrimps.
Fine dice a shallot and mix in with the crab.
Squeeze ¼ of a lemon into the mix and season to taste.
Slice coriander and to the mix.
Lay a piece of pastry down, fill half full with mixture and roll so that it is a tight cylinder.
Marinade /vinaigrette
In to a bowl add: sliced coriander , 1 chilli finely diced, lemon juice, 1 lime leaf finely sliced, pomace oil and cider vinegar.
Mix until it just binds.
Vegetable and tomato base
Fine slice a fennel.
Fine dice a carrot, garlic and mixed peppers.
Sweat off the vegetables in a pan with garlic make sure they don’t colour. Add tomato paste and salt and pepper.
Chicory and rocket salad
Wash the salad and spin dry ready for service.
Bringing the dish together ready to send
Seal the fish in a non-stick pan with Pomace Oil or butter.
When sealed, remove from the pan and place on a tray. Add a layer of the marinade on top of the Fish and put it in the oven for 3 minutes.
Present the chicory and rocket salad on the plate
Drop the rolls in to the fryer and cook till golden brown. Temperature probe one to make sure it reaches the right temperature, if not place in the oven until it is reached
Put a small pile of the cold vegetable mix on to the chicory and rocket salad
Plate up on to a hot plate, slice the rolls at an angle.
Dress the plate with marinade and send

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