Crusted Brill Recipe - Great British Chefs

Hazelnut-crusted brill with sautéed ceps and Jerusalem artichoke purée

Starter
medium
4
1 hour 30 minutes, plus 2 hours for freezing time

PT1H30M

PT2H

Shay Cooper's glorious crusted brill recipe coats the delicate flatfish in a textural hazelnut crust and serves simply with Jerusalem artichoke purée and ceps. A dish that will excel on an autumnal evening.

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Ingredients

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Metric

Imperial

Brill

4 brill fillets, each 140g in weight
olive oil for greasing

Hazelnut and mushroom crust

90g of button mushrooms, sliced
120g of butter, soft
60g of hazelnuts, toasted, plus extra for garnish
150g of Panko breadcrumbs
4 drops of truffle oil

Jerusalem artichoke purée

200g of Jerusalem artichoke, sliced
140g of double cream
lemon juice
salt
pepper

Ceps

8 ceps, firm, 'bouchon', sliced in half lengthways
olive oil
salt
pepper

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Food processor or blender

Begin by preparing the crust. Sauté the sliced button mushrooms in a hot frying pan with 10g of the butter until soft and tender. Remove and allow to cool

90g of button mushrooms, sliced
110g of butter, soft

Place the sautéed mushrooms in a food processor along with the hazelnuts (reserving a few hazelnuts for garnish) and blitz until coarsely chopped. Add the remaining butter, breadcrumbs and truffle oil and blitz until smooth

60g of hazelnuts, toasted, plus extra for garnish
150g of Panko breadcrumbs
110g of butter, soft
4 drops of truffle oil

Remove the mix from the blender and place onto a sheet of baking parchment. Place another piece of baking parchment over the mix and roll out to a thickness of 2mm. Place the sheet of crust into the freezer for 2 hours, or until completely frozen

For the Jerusalem artichoke purée, place the sliced artichokes in a heavy-based saucepan with the cream and cook over a gentle heat until tender - this should take approximately 45 minutes

200g of Jerusalem artichoke, sliced
140g of double cream

Remove from the heat, strain and reserve the cooking liquid. Place the cooked artichoke in a blender with a dash of cooking liquid and blitz until smooth. Season, add lemon juice to taste and set aside

Before serving, remove the sheet of nut and mushroom crust from the freezer and discard the top sheet of baking parchment. Place onto a chopping board and lay the brill fillets on top of the crust

4 brill fillets, each 140g in weight

Preheat the oven to 180°C/gas mark 4

Use a sharp knife to cut around the fillets and through the crust to create perfectly fitting portions of crust for each fillet. Turn the fillets over so the crust is facing upwards

Place the fillets onto a baking tray greased with olive oil and cook in the oven for 6-8 minutes

olive oil for greasing

Meanwhile, place a non-stick pan over a medium heat and add a dash of olive oil. Once the oil is hot, sauté the ceps until golden, season with salt and pepper and set aside

8 ceps, firm, 'bouchon', sliced in half lengthways
olive oil
salt
pepper

Reheat the Jerusalem artichoke purée in a pan until warmed through

Spoon a nice mound of the purée across the centre of each plate. Top with the brill fillets, arrange the sautéed ceps around the fish along with the remaining hazelnuts and leaves. Serve immediately

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Shay Cooper

One of England’s young generation of up-and-coming, ultra-talented chefs with Michelin pedigree, Shay Cooper started cooking as a commis chef in 1997, before he was even out of school.