| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Dairy | Belgian | Ideal, Home, Cooks | 1 | servings |
INGREDIENTS
| 2 | Brill weighing 900g to 1 kg | |
| 1 1/2 | dl | Aged beer; (e.g. Jenlain) |
| 4 | Finely minced shallots | |
| 2 | Tomatoes peeled and seeded | |
| Parsley stems | ||
| Chives | ||
| 2 1/2 | dl | Fish stock |
| Salt & pepper | ||
| Minced chives | ||
| Chopped flat parsley | ||
| 250 | g | Choux vert nouveaux |
| 80 | g | Bacon; cut into lardons |
| ; and blanched | ||
| 30 | g | Smoked bacon cut into lardons and |
| ; blanched | ||
| 50 | g | Butter |
| 80 | g | Maroilles or Munster cheese |
| Salt and pepper | ||
| 2 | Sheets filo pastry | |
| 80 | g | Melted butter |
| 80 | g | Pearl barley or wheat |
| 16 | sm | Belgian endives |
| Salt & pepper | ||
| Lemon juice | ||
| Sugar | ||
| Butter | ||
| Chives cut into matchsticks |
INSTRUCTIONS
SAUCE GARNISH PEARL BARLEY ENDIVES Trim and gut the brill. Cut the fish in two, lengthways. Cut each half into thick slices 2-3 cm. You have at least 8 pieces. Quickly colour the brill in a frying pan. Transfer to a shallow butter pan. Sprinkle with shallots, tomatoes, parsley stems and chives. Wet with the beer and fish stock. Season and bring to a boil. Cover with a piece of buttered parchment and cook in a hot oven at 180C for 8-10 minutes. Sauce: Once cooked, remove the fish and pour the cooking liquid into a saucepan. Reduce in volume by three quarters. Gradually mix in the butter, season and strain through a fine sieve. Add the chopped parsley and chives into the sauce. Garnish: Finely slice the green cabbage and blanch. Melt the butter and cook the bacon. Add the cabbage and cook gently over the heat covered with paper for 10-12 minutes. Remove from the heat and add the cheese which has been cut into small cubes. Cut the filo into long strips 6cm x 12 cm. Use 3 bands per galette. Butter each strip and stack on top of each other. Place 2 spoonfuls of the cooled cabbage into the centre and fold closed. Place the galettes in a hot oven at 180C until lightly coloured. Barley: Cook the barley in boiling salted water. Refresh and reheat in butter or steamed. Endive: Carefully remove the outer of the leaves of the endives until the yellow heart is exposed. Gently cook in a little butter, salt, sugar, lemon juice and water. Cut in two lengthways and lightly colour in a frying pan. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”