Poached brill in wild garlic velouté

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

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  • You will need
  • Method

  • 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.

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.
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