| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Dairy |
|
|
2 |
Servings |
INGREDIENTS
| 1 |
|
450 g, 1lb fillet of |
|
|
brill |
| 55 |
g |
Brown breadcrumbs, 2oz |
|
|
Swirl of olive oil |
| 1 |
|
Lemon, zest of |
| 1 |
T |
Cumin seeds |
| 1 |
T |
Fennel seeds |
| 2 |
T |
Chopped chives |
| 1 |
T |
Chopped parsley |
|
|
Freshly ground salt and |
|
|
pepper |
| 100 |
|
Dry Muscat wine, 3 1/2fl |
|
|
oz |
| 100 |
|
Fish stock, 3 1/2fl oz |
| 1 |
pn |
Saffron stamens |
| 1 |
|
Piece star anise |
| 1 |
|
Shallot, peeled and finely |
|
|
chopped |
| 100 |
|
Double cream, 3 1/2fl oz |
| 1 |
T |
Torn coriander leaves |
INSTRUCTIONS
Preheat the oven to 240øC/475øF/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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