Sous vide brill with fish fumet and sea herbs
Item 1 of 1
- medium
- 4
- 45 minutes
This delicious sous vide brill recipe from Galton Blackiston uses a water bath to protect the delicate flavour of the fish. For an extra taste of the sea, the chef garnishes the dish with sautéed sea aster and other sea herbs. Typically found in salt marshes along the coast, sea aster has a wonderfully salty flavour, but you can replace with samphire if it is unavailable.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Brill and fish fumet
- 4 brill fillets, skin left on
- 1.2l fish stock
- 1 lemon, juice only
- 275ml of whipping cream
- 2 tbsp of chives, chopped
- 2 tbsp of tarragon, chopped
- 2 tbsp of parsley, chopped
- butter, to finish the sauce
- flaky sea salt
- freshly ground black pepper
Sea herbs
- 25g of purslane
- 25g of sea aster
- 25g of sea kale
- unsalted butter
- flaky sea salt
- freshly ground black pepper
SAVE RECIPE
Equipment
- Chamber sealer
- Water bath
- Vacuum bags
Method
1
Preheat a water bath to 52°C
2
Begin by preparing the sea herbs. Pick the leaves and blanch in a saucepan of lightly salted boiling water for 30 seconds. Refresh under cold running water, drain thoroughly and set aside
- 25g of purslane
- 25g of sea aster
- 25g of sea kale
3
Place the fillets of brill in a large vacuum bag with enough fish stock to just cover the fish. Add a pinch of sea salt and freshly ground black pepper and cook in the water bath for 15 minutes
- 4 brill fillets, skin left on
- flaky sea salt
- freshly ground black pepper
- 1.2l fish stock
4
Meanwhile, place the remaining fish stock in a pan, bring to a vigorous boil and reduce by half. Once reduced, add the lemon juice and whipping cream and reduce a little more
- 275ml of whipping cream
- 1 lemon, juice only
5
Remove the brill from the water bath and gently dry the fillets with kitchen paper. Carefully remove the skin, keeping the fillets whole, and keep in warm
6
To finish cooking the sea herbs, heat a knob of butter in a medium-sized frying pan and quickly sauté the sea herbs until slightly wilted
8
To plate, place a portion of sea herbs in the centre of each plate, top with a fillet of brill and coat with the fish fumet
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025