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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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.
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
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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