4 x 180g brill fillets, pin boned and skin removed, each cut in 2 pieces
2 tbsp rapeseed oil
30g butter
Sea salt
2 tbsp fresh thyme
Parsley leaves, to garnish
Bookmark Recipe
Neven’s Pan Fried Brill with Balsamic Lentils - Episode 1
Ingredients
For The Creamed Mushrooms
400g mixed wild mushrooms (such as King Oyster, Shiitake, Beech, Girolle)
2 tbsp rapeseed oil
25g butter
2 gloves garlic, crushed
2 tbsp Madeira wine
1 tsp thyme leaves, picked
100ml Cream
Sea salt and freshly ground black pepper
For The Balsamic Lentils
2 tbsp rapeseed oil
150g smoked bacon lardons
1 large carrot, finely diced
½ celeriac peeled, finely diced
500g Beluga or Puy lentils, pre-cooked
3 tbsp of balsamic vinegar
1 tsp of caster sugar
200ml beef stock
2 tbsp chopped fresh flat-leaf parsley
For the Sautéed Spinach
350g baby spinach
30g butter
Pan Fried Brill
4 x 180g brill fillets, pin boned and skin removed, each cut in 2 pieces
2 tbsp rapeseed oil
30g butter
Sea salt
2 tbsp fresh thyme
Parsley leaves, to garnish
Side
For The Creamed Mushrooms
400g mixed wild mushrooms (such as King Oyster, Shiitake, Beech, Girolle)
2 tbsp rapeseed oil
25g butter
2 gloves garlic, crushed
2 tbsp Madeira wine
1 tsp thyme leaves, picked
100ml Cream
Sea salt and freshly ground black pepper
For The Balsamic Lentils
2 tbsp rapeseed oil
150g smoked bacon lardons
1 large carrot, finely diced
½ celeriac peeled, finely diced
500g Beluga or Puy lentils, pre-cooked
3 tbsp of balsamic vinegar
1 tsp of caster sugar
200ml beef stock
2 tbsp chopped fresh flat-leaf parsley
For the Sautéed Spinach
350g baby spinach
30g butter
Method
Copy TextFor The Creamed Mushrooms
Dice all the mushrooms and set aside. Heat a pan over a medium heat and add the rapeseed oil and butter. Add in the diced mushrooms and crushed garlic. Sauté for 2-3 minutes until just softened. Add in the madeira wine, thyme and stir through. Finish with cream and season with salt and pepper. Cook for 3-4 minutes and set aside until needed
For The Balsamic Lentils
Heat 2 tablespoons of oil in a large pan over a medium heat, seal off the bacon lardons. Add in the diced carrots and celeriac, until softened but not coloured. Add in the balsamic vinegar and caster sugar. Stir in the lentils and then pour in the stock and allow to simmer for 4-5 minutes until the carrot and celeriac are cooked and completely tender. Season to taste.Stir the parsley into the braised lentils. Garnish with the parsley leaves to serve.
To Cook The Brill
Heat a non-stick frying pan with the rapeseed oil and butter. Season the fillets with sea salt. Carefully add the fillets to the hot pan and scatter over some fresh thyme. Cook for 2-3 minutes until golden brown. Using a fish slice carefully turn over and cook for a further 2-3 minutes until cooked through
For the Sautéed Spinach
In a large frying pan melt the butter and add in the spinach. Season with salt and pepper and toss to wilt the leaves for 2-3 minutes. Once wilted, place the spinach on kitchen paper to absorb any excess moisture
To Serve
Spoon the balsamic lentils onto the centre of the plate, followed by the cooked brill. Spoon over the creamed mushrooms and finally the wilted spinach to the back and finish with fresh parsley leaves.
Method
Copy TextFor The Creamed Mushrooms
Dice all the mushrooms and set aside. Heat a pan over a medium heat and add the rapeseed oil and butter. Add in the diced mushrooms and crushed garlic. Sauté for 2-3 minutes until just softened. Add in the madeira wine, thyme and stir through. Finish with cream and season with salt and pepper. Cook for 3-4 minutes and set aside until needed
For The Balsamic Lentils
Heat 2 tablespoons of oil in a large pan over a medium heat, seal off the bacon lardons. Add in the diced carrots and celeriac, until softened but not coloured. Add in the balsamic vinegar and caster sugar. Stir in the lentils and then pour in the stock and allow to simmer for 4-5 minutes until the carrot and celeriac are cooked and completely tender. Season to taste.Stir the parsley into the braised lentils. Garnish with the parsley leaves to serve.
To Cook The Brill
Heat a non-stick frying pan with the rapeseed oil and butter. Season the fillets with sea salt. Carefully add the fillets to the hot pan and scatter over some fresh thyme. Cook for 2-3 minutes until golden brown. Using a fish slice carefully turn over and cook for a further 2-3 minutes until cooked through
For the Sautéed Spinach
In a large frying pan melt the butter and add in the spinach. Season with salt and pepper and toss to wilt the leaves for 2-3 minutes. Once wilted, place the spinach on kitchen paper to absorb any excess moisture
To Serve
Spoon the balsamic lentils onto the centre of the plate, followed by the cooked brill. Spoon over the creamed mushrooms and finally the wilted spinach to the back and finish with fresh parsley leaves.
