Day boat Cornish brill

The Recipes / Fish

Mallory Court, Warwickshire

1 whole 3kg brill

Courgette purée
3 green courgettes
50ml rapeseed oil

Champagne sauce
100g button mushrooms, finely sliced
50g banana shallots, finely sliced 500g white fish bones
200ml champagne
50ml white wine
1 litre fish stock
125ml double cream
Lemon juice

Lemon emulsion
100ml rapeseed oil
100ml lemon juice
10g salt
5g sugar
Pinch of xanthum gum

Potatoes
8 medium sized pink fir potatoes
200ml rapeseed oil
1 courgette, thinly sliced into discs

200g wakame seaweed

www.mallory.co.uk

Heirloom garden courgettes, pink fir potatoes, Champagne sauce

Serves 6

Fillet, skin, wash, dry and divide the fish into 100g portions. Keep the bones for the champagne sauce.

Wash the courgettes for the purée under cold running water and slice thinly on a mandolin. Cook in a medium sized pan with the rapeseed oil and salt until soft and dry, then remove from the heat and blend on a high speed until smooth. Pass though a fine sieve, check the seasoning, then cool down quickly and reserve until needed.

Sweat the mushrooms and shallots for the champagne sauce in a medium pan. Once they are soft but with no colour add the fish bones, deglaze with both alcohols and reduce by half. Add the cream and reduce by half. Pass through a fine sieve and season with salt and lemon juice to finish.

Blend all the lemon emulsion ingredients in a food processor with 100ml of water until smooth. Transfer to a pan until needed.

Wash the potatoes in cold water and slice into 1cm discs. Cook in a frying pan with the rapeseed oil until golden brown on both sides. Add the sliced courgette and season with salt to finish. Blend the seaweed to a fine powder in a food processor or coffee grinder.

When ready, lightly warm up the courgette purée. Heat the courgettes in a pan with the potatoes and warm the sauce. Place the fish in a hot frying pan with a little bit of oil to lightly colour, then add butter and baste. Deglaze with lemon juice, season, and place on a tray to drain and rest.

Arrange the purée and lemon emulsion on the plate. Dust with seaweed powder. Arrange the courgettes and potatoes and top with
the fish. Add the sauce and serve.