Brill with brown shrimps and griddled leeks in a mustard dressing

Brill with brown shrimps and griddled leeks in a mustard dressing

By
From
British Seafood
Serves
4
Photographer
David Loftus

The flavour of brill combined with mustard, leeks and shrimps is one of my favourites. It is so good! If you can’t get brown shrimps, then use prawns instead. When I’m serving this dish as a light lunch, I like to have a dressed salad and a bowl of minted new potatoes on the side.

Ingredients

Quantity Ingredient
4 portions filleted brill, skinned and trimmed, about 150 g each
olive oil, for cooking
20 baby leeks, trimmed, washed and halved
or 4 medium leeks, trimmed, washed and halved
cornish sea salt

To finish

Quantity Ingredient
4-5 tablespoons English mustard dressing
100g brown shrimps, cooked
3 teaspoons chives, chopped

Method

  1. Heat your oven to 220°C, ready to cook the fish.
  2. For the leeks, heat up a griddle pan over a high heat, if you have one, or heat your grill. Oil the pan or, if grilling, brush the leeks with olive oil. Cook the halved leeks on the griddle pan or under the grill for 1 minute on each side for baby leeks, 2 minutes each side for normal leeks. Season with salt and remove to a warm plate; keep warm.
  3. Heat a large ovenproof non-stick frying pan over a medium heat and add a little olive oil. When the oil is hot, add the fish to the pan, skinned side up (i.e. presentation side down). Cook for about 2 minutes until the underside starts to turn golden, then place the pan in the oven for 3 minutes. Remove from the oven and carefully flip the fish over. Leave the fish in the pan while you assemble the dish; it will finish cooking in the residual heat.
  4. Warm the mustard dressing in a small pan, but don’t let it become too hot. Divide most of the leeks between 4 warmed plates, lay the fish over them and arrange the rest of the leeks on top. Toss the brown shrimps and chives with the dressing and spoon over and around the fish. Serve immediately.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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