Cured brill with pistachio dressing, pink grapefruit and pickled chicory

Cured brill with pistachio dressing, pink grapefruit and pickled chicory

By
From
British Seafood
Serves
4
Photographer
David Loftus

This is my version of the Latin American dish, ceviche. Here I’m using brill, but it works equally well with scallops, turbot or salmon. Very fresh fish is crucial. The citrus juice marinade alters the texture of the fish, effectively taking out its rawness. The grapefruit and pistachio dressing works particularly well with the soft fish, and the crunchy, mellow, pickled chicory is the perfect complement.

Ingredients

Quantity Ingredient
600g brill fillet

Cure

Quantity Ingredient
1 fennel bulb, trimmed, (tough outer layer removed)
2 pink grapefruit, juiced
2 small shallots, peeled and finely chopped
1 green chilli, deseeded and very thinly sliced
1 teaspoon caster sugar
pinch smoked paprika
1 tablespoon fennel, chopped
2 teaspoons cornish sea salt

Pickled chicory

Quantity Ingredient
2 heads chicory, trimmed
100ml white wine
100ml white wine vinegar
100ml water
100g caster sugar

Pistachio dressing

Quantity Ingredient
100g roasted and salted pistachios, shelled
50ml sunflower oil

To finish

Quantity Ingredient
100g watercress, washed and trimmed
100g rocket leaves, washed and trimmed
1 pink grapefruit, peel and pith removed, segmented

Method

  1. Slice the brill into 1 cm pieces. For the cure, finely slice the fennel, using a mandolin if you have one. Mix all the ingredients for the cure together in a bowl, add the brill pieces and turn to coat. Cover and leave to marinate in a cool place for at least 2 hours and no longer than 5 hours.
  2. For the pickled chicory, separate the leaves. Put the wine, wine vinegar and water into a small saucepan, add the sugar and a good pinch of salt and bring to the boil over a medium heat. Meanwhile, put the chicory leaves into a container that will hold them and the liquor. Pour the boiling liquid over the chicory, making sure it is submerged. Allow to cool before using. (The pickled chicory will keep in the fridge for up to a week.)
  3. For the pistachio dressing, blitz the nuts in a food processor for 1 minute until finely chopped. Scrape down the nuts from the side of the bowl and add a little of the oil. Continue to blend, adding more oil as necessary, until the nut mixture is the consistency of a dressing. Set aside until ready to use. (The dressing will keep in the fridge for 2 weeks but should be brought to room temperature to serve.)
  4. When you are ready to serve, drain the chicory and pat dry on kitchen paper. Taste the brill and adjust the seasoning if necessary. Drain the fish and fennel mixture, reserving the juice in a jug. Arrange the cured brill and fennel, watercress, rocket, pickled chicory and pink grapefruit segments on 4 serving plates. Dress with the pistachio dressing. Serve the reserved juice on the side for guests to add as they wish.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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