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Ингредиенты
- 1 x 450 g, (1lb) fillet of brill
- 55 gm Brown breadcrumbs, (2oz) Swirl of extra virgin olive oil
- 1 x Lemon, zest of
- 1 Tbsp. Cumin seeds
- 1 Tbsp. Fennel seeds
- 2 Tbsp. Minced chives
- 1 Tbsp. Minced parsley Freshly grnd salt and pepper
- 100 ml Dry Muscat wine, (3 1/2fl ounce)
- 100 ml Fish stock, (3 1/2fl ounce)
- 1 pch Saffron stamens
- 1 piece star anise
- 1 x Shallot, peeled and finely minced
- 100 ml Double cream, (3 1/2fl ounce)
- 1 Tbsp. Torn coriander leaves
Инструкции
- 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 till they are golden brown and separate. Add in the seeds, zest, herbs and seasoning.
- Skin and pin-bone the fillet and cut it diagonally in half to make 2 thick pcs. 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 min (or possibly till the crust is golden brown and the fish juices flow white) whilst you make the sauce.
- Add in 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 in the cream and reduce again till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 2 servings | |
| Calories 293 | |
| Calories from Fat 115 | 39% |
| Total Fat 13.17g | 16% |
| Saturated Fat 6.59g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 396mg | 17% |
| Potassium 341mg | 10% |
| Total Carbs 30.61g | 8% |
| Dietary Fiber 4.5g | 15% |
| Sugars 2.42g | 2% |
| Protein 7.74g | 12% |
