Poached brill in wild garlic velouté

Put foraged wild garlic to delicious use with this poached brill recipe
The Club House

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

  1. 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.
  2. Put the wild garlic leaves into a blender with one cup of the fish stock. Blend to form a thick puree. Set aside.
  3. 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.
  4. 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.
  5. 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.

Supported by

FOOD Magazine issue 187

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

  1. 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.
  2. Put the wild garlic leaves into a blender with one cup of the fish stock. Blend to form a thick puree. Set aside.
  3. 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.
  4. 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.
  5. 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.
Supported by
Churchill Recreate
Trevethan Distillery - Banner
Supported by
South West 660

Supported by

SW660
Supported by
Churchill Recreate

Supported by

Churchill Recreate
Supported by
food newsletter banner

Supported by

food newsletter banner

  • 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

  1. 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.
  2. Put the wild garlic leaves into a blender with one cup of the fish stock. Blend to form a thick puree. Set aside.
  3. 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.
  4. 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.
  5. 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.

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.