Poached brill in wild garlic velouté
Put foraged wild garlic to delicious use with this poached brill recipe
Dan Richards, executive chef at The Club House in Dorset, shares his recipe for poached brill in wild garlic velouté
www.theclubhousewestbexington.co.uk
Serves 4
- Brill 600g, skinned, filleted and quartered (ask your fishmonger to retain the bones for stock)
- Wild garlic leaves a handful, washed
For the fish stock
- Carrots 2, peeled and sliced
- Onion 1, peeled and sliced
- Celery stick 1, sliced
- Cloves 2
- Peppercorns 1 tsp
- Bay leaves 2
- Salt 1 tbsp
- White wine vinegar 2 tbsp
- Fish bones
For the velouté
- Butter 50g
- Plain flour 50g
For the garnish
- King oyster mushrooms 2, sliced and quickly seared
<\/p>\n
For the garnish<\/h4>\n
<\/p>\n
- \n
- King oyster mushrooms<\/strong>\u00a02, sliced and quickly seared<\/li>\n<\/ul>\n
<\/p>\n"}},{"@type":"Question","name":"Method","acceptedAnswer":{"@type":"Answer","text":"
- \n
- For the fish stock<\/strong>: put all the ingredients in a large saucepan with 1.5 litres of water. Bring to the boil and simmer for 20-30 minutes. Turn off the heat, cover the pan and leave to stand for a further 20 minutes. Strain and set aside.<\/li>\n
- Put the wild garlic leaves into a blender with one cup of the fish stock. Blend to form a thick puree. Set aside.<\/li>\n
- For the velout\u00e9:<\/strong> in another pan, melt the butter and add the flour to make a roux. Gradually whisk in 500ml of the fish stock. Bring the mixture to the boil and simmer very gently over a low heat for 10 minutes. Stir in the wild garlic puree and set aside.<\/li>\n
- For the poached brill<\/em>: heat the remaining fish stock and simmer in a pan. Gently lower the fish into the stock, then turn off the heat and leave for 5 minutes to poach.<\/li>\n
- To serve:<\/strong> carefully remove the fish from the pan and serve in a shallow bowl in a pool of warm velout\u00e9. Garnish with slices of oyster mushroom.<\/li>\n<\/ol>\n"}}]}
- For the fish stock<\/strong>: put all the ingredients in a large saucepan with 1.5 litres of water. Bring to the boil and simmer for 20-30 minutes. Turn off the heat, cover the pan and leave to stand for a further 20 minutes. Strain and set aside.<\/li>\n
You will need
- Brill 600g, skinned, filleted and quartered (ask your fishmonger to retain the bones for stock)
- Wild garlic leaves a handful, washed
For the fish stock
- Carrots 2, peeled and sliced
- Onion 1, peeled and sliced
- Celery stick 1, sliced
- Cloves 2
- Peppercorns 1 tsp
- Bay leaves 2
- Salt 1 tbsp
- White wine vinegar 2 tbsp
- Fish bones
For the velouté
- Butter 50g
- Plain flour 50g
For the garnish
- King oyster mushrooms 2, sliced and quickly seared
Method
- For the fish stock: put all the ingredients in a large saucepan with 1.5 litres of water. Bring to the boil and simmer for 20-30 minutes. Turn off the heat, cover the pan and leave to stand for a further 20 minutes. Strain and set aside.
- Put the wild garlic leaves into a blender with one cup of the fish stock. Blend to form a thick puree. Set aside.
- For the velouté: in another pan, melt the butter and add the flour to make a roux. Gradually whisk in 500ml of the fish stock. Bring the mixture to the boil and simmer very gently over a low heat for 10 minutes. Stir in the wild garlic puree and set aside.
- For the poached brill: heat the remaining fish stock and simmer in a pan. Gently lower the fish into the stock, then turn off the heat and leave for 5 minutes to poach.
- To serve: carefully remove the fish from the pan and serve in a shallow bowl in a pool of warm velouté. Garnish with slices of oyster mushroom.
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- \n
- Butter<\/strong> 50g<\/li>\n
- Plain flour<\/strong>\u00a050g<\/li>\n<\/ul>\n
<\/p>\n
For the garnish<\/h4>\n
<\/p>\n
- \n
- King oyster mushrooms<\/strong>\u00a02, sliced and quickly seared<\/li>\n<\/ul>\n
<\/p>\n"}},{"@type":"Question","name":"Method","acceptedAnswer":{"@type":"Answer","text":"
- \n
- For the fish stock<\/strong>: put all the ingredients in a large saucepan with 1.5 litres of water. Bring to the boil and simmer for 20-30 minutes. Turn off the heat, cover the pan and leave to stand for a further 20 minutes. Strain and set aside.<\/li>\n
- Put the wild garlic leaves into a blender with one cup of the fish stock. Blend to form a thick puree. Set aside.<\/li>\n
- For the velout\u00e9:<\/strong> in another pan, melt the butter and add the flour to make a roux. Gradually whisk in 500ml of the fish stock. Bring the mixture to the boil and simmer very gently over a low heat for 10 minutes. Stir in the wild garlic puree and set aside.<\/li>\n
- For the poached brill<\/em>: heat the remaining fish stock and simmer in a pan. Gently lower the fish into the stock, then turn off the heat and leave for 5 minutes to poach.<\/li>\n
- To serve:<\/strong> carefully remove the fish from the pan and serve in a shallow bowl in a pool of warm velout\u00e9. Garnish with slices of oyster mushroom.<\/li>\n<\/ol>\n"}}]}
- For the fish stock<\/strong>: put all the ingredients in a large saucepan with 1.5 litres of water. Bring to the boil and simmer for 20-30 minutes. Turn off the heat, cover the pan and leave to stand for a further 20 minutes. Strain and set aside.<\/li>\n
- Plain flour<\/strong>\u00a050g<\/li>\n<\/ul>\n
