Sous vide brill with fish fumet and sea herbs

PT45M

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Ingredients

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Brill and fish fumet

Sea herbs

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
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
  • unsalted butter
7
When ready to serve, reheat the creamy fish fumet. Whisk in the chopped herbs and a little more butter to finish
  • 2 tbsp of parsley, chopped
  • 2 tbsp of chives, chopped
  • 2 tbsp of tarragon, chopped
  • butter, to finish the sauce
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
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