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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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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
Frances Atkins creates imaginative, spirited and beautifully executed food inspired by the stunning landscape of the surrounding Yorkshire Dales.
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Soft lovage-crusted brill with new potatoes
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