Soft lovage-crusted brill with new potatoes
Brill is a flat-fish with similar qualities to turbot. Frances Atkins makes use of the fish by preparing a simple but superb cream cheese and wasabi mix to smother over the top. Drizzle over extra virgin olive oil or a herb-infused olive oil before serving this quick and satisfying fish dish.
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Ingredients
Metric
Imperial
- 4 brill fillets
- 250g of new potatoes
- 90g of sourdough breadcrumbs
- 30g of fresh lovage
- 1 tube of wasabi
- 250g of soft cream cheese
- salt
Equipment
- Blender
Method
1
Place the potatoes in cold, salted water and bring to a gentle boil. Cook until tender, approximately 10 minutes
- salt
- 250g of new potatoes
2
In a food processor, pulse together the fresh lovage and sourdough breadcrumbs to form the crust. Set aside until required
- 90g of sourdough breadcrumbs
- 30g of fresh lovage
3
In a bowl, squeeze the wasabi into the soft cheese to taste
- 1 tube of wasabi
- 250g of soft cream cheese
4
Place the brill under a hot grill for 3 minutes on each side. Remove and then spread the cream cheese/wasabi mixture over the top of the fish - use the back of a spoon to do so and be gentle or the fish will start to break up. Sprinkle over the flavoured breadcrumbs and place under the grill again until the crust browns
5
To plate, arrange the potatoes onto plates and lay the brill fillets on top. Serve immediately
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Soft lovage-crusted brill with new potatoes
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© Great British Chefs 2019