Fillet of Brill with Baby Gem Lettuce and Citrus Dressing, by Richard Davies, executive chef, Manor House hotel, Castle Combe
- 2 pink grapefruit
- 2 oranges
- 2 Baby Gem lettuce
- Olive oil
- Sea salt
- Small mint leaves
- 4 x 150-200g portions of brill
- 50g butter
- 100ml fish or chicken stock
- Chopped chervil
Peel and segment the grapefruit and oranges and squeeze the remaining juice into the container and set aside. Cut the baby gems in half and remove the core, cut into strips, set aside.
Place the fruit segments in a small saucepan with a little of the juice, cover and place on a low heat just to warm gently. Season with a little salt and add a drizzle of olive oil and the mint leaves last.
In a non-stick frying pan, heat a little olive, season the fish with salt and fry on one side till golden, turn over the fish, add the butter, then the stock and chervil, cover and reduce to a low simmer.
In a sauté pan, heat a little olive oil; when hot, add the baby gem and season with salt, cook till just wilted, remove from pan, set aside.
To serve, place the baby gem in the centre of the plate, scatter the fruit segments around, and place the fish on top. To finish, drizzle a little of the citrus dressing from the pan.