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Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Soft lovage-crusted brill with new potatoes

by
Frances Atkins
Soft lovage-crusted brill with new potatoes

PT30M

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Ingredients

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Equipment

  • Blender

Method

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1
Place the potatoes in cold, salted water and bring to a gentle boil. Cook until tender, approximately 10 minutes
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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Frances Atkins
Frances Atkins

Frances Atkins creates imaginative, spirited and beautifully executed food inspired by the stunning landscape of the surrounding Yorkshire Dales.

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