Brill, Farfalle, Heirloom Tomatoes, Peas Recipe

Brill, English peas, heirloom tomatoes, farfalle

Main
medium
4
2 hours, plus 2 hours roasting time

PT2H

Brill is an often underrated fish, which can be served with a variety of brilliant ingredients. Luke Holder's colourful recipe pairs the fish with peas, heirloom tomatoes and a herb sauce, in a concoction which is as fresh as it is tasty.

Discover more:

Share recipe

Related recipes

Sous vide brill with fish fumet and sea herbs

Galton Blackiston

Fillet of brill in lobster sauce

Simon Hulstone

Whole roasted brill with sprouts and potato galette

Gary Foulkes

Soft lovage-crusted brill with new potatoes

Frances Atkins

Oyster sauce-baked brill with sesame broccoli and miso chickpea purée

Michael Bremner

Ingredients

print recipe

shopping List

Metric

Imperial

Peas

1000g of fresh peas
60g of sugar
50g of salt

Tomatoes

1000g of heirloom tomato

Farfalle

600g of pasta flour
12 egg yolks

Herb sauce

1 tsp tarragon, finely chopped
1 tsp parsley, chopped
200ml of chicken stock
1 tbsp of olive oil

Brill

print recipe

shopping List

Food processor or blender
Pasta machine

Pod all of the peas apart from 4 small pods. Cook the podded peas for 4 minutes in water seasoned with the salt and sugar

60g of sugar
50g of salt
1000g of fresh peas

Lift out the peas and save 4 tbsp of the cooking water to use in the next step. Put a few of the peas back into their pods and set aside

Blend the remainder in a thermomix or blender for 6 minutes along with the 4 tbsp of water, pass through a sieve and chill

Heat the oven to 90°C. Blanch the kilo of tomatoes in boiling water for 15 seconds then peel but leave the stalks on 8 of them. Slice the remaining and lay in a single layer on baking trays. Add the whole tomatoes. Roast in the pre-heated oven 2 hours

1000g of heirloom tomato

For the pasta, put the flour and eggs in a food processor and whizz until a dough forms. Wrap in cling film and allow to rest for 20 minutes

600g of pasta flour
12 egg yolks

Roll the dough through a pasta machine, starting with seven passes through the fattest setting. Drop the setting and pass the pasta through again. Continue dropping the setting until the pasta is approx 3mm thick

Cut into 16 5cm squares with a serrated pasta cutter. Pinch each square in the middle to form the ‘bow-tie’ shape of farfalle

Heat the oven to 200°C/gas mark 6. Season the brill then roast for 10 minutes or until cooked

Heat the chicken stock in a pan. Add the fresh herbs and a dash of olive oil. Whizz in a blender until very fine. Season

200ml of chicken stock
1 tbsp of olive oil
1 tsp parsley
1 tsp tarragon

Meanwhile, blanch the pasta for 2 minutes or until tender in seasoned water, drain

salt

Warm the pea purée and pour some into each bowl. Add some tomatoes, a piece of fish and 4 farfalle. Dress each plate with the herb sauce and finish with some of the whole peas, a pea pod and 2 of the whole tomatoes

Discover more:

Share recipe

Luke Holder

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.