Sous vide brill with fish fumet and sea herbs

  • medium
  • 4
  • 45 minutes
Not yet rated

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 and fish fumet

Sea herbs


  • Chamber sealer
  • Water bath
  • Vacuum bags


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
When ready to serve, reheat the creamy fish fumet. Whisk in the chopped herbs and a little more butter to finish
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

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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