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.

First published in 2015
share recipe:

Ingredients

Metric

Imperial

Equipment

  • Blender

Method

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
First published in 2015
share recipe:

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

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Brill
Brill
How to grill prawns
How to grill prawns
Shaun Hill
Shaun Hill
How to grill tofu
How to grill tofu
How to cook brill
How to cook brill
Adam Byatt
Adam Byatt
Load more