| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Dairy |
|
Tessa’s, Tastebuds |
2 |
servings |
INGREDIENTS
| 1 |
|
450 g; (1lb) fillet of |
|
|
; brill |
| 55 |
g |
Brown breadcrumbs; (2oz) |
|
|
Swirl of olive oil |
| 1 |
|
Lemon; zest of |
| 1 |
tb |
Cumin seeds |
| 1 |
tb |
Fennel seeds |
| 2 |
tb |
Chopped chives |
| 1 |
tb |
Chopped parsley |
|
|
Freshly ground salt and pepper |
| 100 |
ml |
Dry Muscat wine; (3 1/2fl oz) |
| 100 |
ml |
Fish stock; (3 1/2fl oz) |
| 1 |
pn |
Saffron stamens |
| 1 |
|
Piece star anise |
| 1 |
|
Shallot; peeled and finely |
|
|
; chopped |
| 100 |
ml |
Double cream; (3 1/2fl oz) |
| 1 |
tb |
Torn coriander leaves |
INSTRUCTIONS
FOR THE SAUCE
Preheat the oven to 240°C/475°F/gas mark 8.
In a dry skillet, fry the cumin and fennel seeds to release their flavour.
Heat the oil in a frying pan and fry the crumbs until they are golden and
separate. Add the seeds, zest, herbs and seasoning.
Skin and pin-bone the fillet and cut it diagonally in half to make 2 thick
pieces. Season the undersides. Press the crust onto the uppersides of the
fillet, sticking it to the fish with pressure from your hand. Bake in the
preheated oven for 5 minutes (or until the crust is golden and the fish
juices flow white) whilst you make the sauce.
Add the star ansie, saffron and shallot to the stock and wine in a pan.
Bring to the boil and reduce by half, when the shallot will be softenend
and the stock yellow. Add the cream and reduce again until it caramelises
and develops a nutty flavour with a good strong saffron flavour and colour.
Pass through a fine sieve before serving with the brill.
Serve with the saffron baked fennel and some spring cabbage.
Converted by MC_Buster.
Per serving: 54 Calories (kcal); 2g Total Fat; (34% calories from fat); 2g
Protein; 8g Carbohydrate; 3mg Cholesterol; 56mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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