| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Simply, Fish |
1 |
servings |
INGREDIENTS
| 2 |
|
170 g; (6oz) brill fillet |
| 3 |
|
Warm cooked King Edward potatoes |
| 120 |
g |
Diced spring onions; (4 1/4oz) |
| 200 |
ml |
Double cream; (7fl oz) |
| 100 |
ml |
Milk; (3 1/2fl oz) |
| 6 |
|
Wild garlic leaves |
| 150 |
g |
Deep fried enochi; (5 1/2oz) |
|
|
Seasoning |
|
|
Olive oil |
| 15 |
g |
Butter; (1/2oz) |
| 2 |
|
Cloves garlic |
| 1 |
|
Shot nolly prat |
INSTRUCTIONS
Mash the potatoes with a fork till a paste and slowly add the hot
milk, stirring all the time.
In a hot pan saut. the onions with the butter for about two minutes
then add this to the mash, season well and leave to one side.
Heat up a non-stick pan with a little olive oil and butter and add the
seasoned brill fillets and cook on each side for about a minute only.
Remove from the pan and add the nolly prat, cream and crushed garlic
and reduce. Once thick, season and pass through a sieve, finish with
some thinly sliced strips of fresh wild garlic leaves.
To serve place some of the champ in the centre of the plate and the
brill fillets on the top. Drizzle the sauce around the edge of the
champ and top with the deep fried enochi mushrooms.
Converted by MC_Buster.
Per serving: 180 Calories (kcal); 16g Total Fat; (76% calories from
fat); 4g Protein; 7g Carbohydrate; 47mg Cholesterol; 175mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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