Cumin Crusted Brill Fillets with a Saffron Sauce Recipe

P1040665

We love all of the flat fish in our uk waters from a little dab or sole right up to a turbot. Coming from a seaside town originally I always regret not eating more as the most daring I got was fish and chips on the seafront and maybe a crab sandwich, its frusrtating to know now that I actually had access to the most amazing produce, but I guess it is better late than never. On the menu today was Brill fillets, a great alternative to the more expensive turbot. In the summer we often have fish with Salse Verde so it is nice and simple but this time of year I prefer to have something a bit more sustancial and warming. Me and Paulie love spice so we decided to chooses this recipe and my god it was yummy, once again Paulie did an amazing job!

Ingredients

  • 2 x fillet of brill
  • 1 cup brown breadcrumbs,  drizzle of olive oil
  • 1 x Lemon, zest of
  • 1 Tbsp. cumin seeds
  • 1 Tbsp. fennel seeds
  • 1 Tbsp. minced parsley Freshly grnd salt and pepper
  • 100 ml white wine,
  • 100 ml fish stock
  • 1 pinch saffron
  • 1 piece star anise
  • 100 ml double cream
  • 1 Tbsp. torn coriander leaves

Directions

  1. Preheat the oven to 240 C/475 F/gas mark 8.
  2. In a dry pan, fry the cumin and fennel seeds to release their flavour.
  3. Heat the oil in a frying pan and fry the crumbs until they are golden brown and separate. Add in the seeds, zest, herbs and seasoning.
  4. Skin and pin-bone the fillet. Season the undersides. Press the crust onto the uppersides of the fillet (like in picture above), sticking it to the fish with pressure from your hand. Bake in the preheated oven for 5 min (or until the crust is golden brown and the fish juices flow white) whilst you make the sauce.
  5. Add the star anise and saffron to the stock and wine in a pan.
  6. Bring to the boil and reduce by half. Add in the cream and reduce again till it caramelises and develops a nutty flavour with a good strong saffron flavour and colour.
  7. Pass through a fine sieve before serving with the brill.
  8. Serve with your chosen side. Paulie sauteed off some swiss chard and tomatoes

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