Liquorice root and salt baked brill by Russell Bateman



Premium Supplier 11th November 2015


Premium Supplier

Liquorice root and salt baked brill by Russell Bateman

Liquorice root and salt baked brill by Russell Bateman from Colette's at The Grove, in association with RATIONAL UK


  • Liquorice Salt Baked Brill
  • 2.8kg Brill
  • 1kg Rock Salt
  • 12 Egg Whites
  • 60g Liquorice
  • 10g Fennel Seeds
  • 6 Star Anise
  • Fennel & Pear Puree
  • 3 Heads of Fennel
  • 4 Ripe Pears
  • 75g Butter
  • Maldon Salt


Liquorice Salt Baked Brill

Whip Egg whites slowly to a soft peak, fold in Salt and spices.

Spread some of the meringue mixture onto a tray and place cleaned fish onto it. Cover with the remainder of the meringue mix and spread evenly.

Bake in the Rational at 180°c for 25 minutes on half fan.

Leave to rest for 5 minutes before removing the crust.

Gently remove the crust and fillet the fish as normal.

Peel the skin away gently and portion.

Place onto a hot plate and finish with a little freshly grated liquorice root.

Fennel & Pear Puree

Place the butter into a heavy bottom pan and add the chopped fennel.

Cook until the fennel is coloured and beginning to break down.

Add the pears and cook until broken down.

Blend to a smooth puree.

Pass through a fine sieve and check seasoning.

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