Sous vide brill with fish fumet and sea herbs

Name: Sous vide brill with fish fumet and sea herbs
Total time: 45 min
Ingredients: 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; 25g of purslane; 25g of sea aster; 25g of sea kale; unsalted butter; flaky sea salt; freshly ground black pepper

by Galton Blackiston

Item 1 of 1

Main
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

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Brill Recipes

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

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Equipment

Chamber sealer
Water bath
Vacuum bags

Method

Preheat a water bath to 52°C

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

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

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

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

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

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

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

First published in 2015

discover more:

Brill Recipes

Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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