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The Caterer

Pan-fried baby brill with brown shrimps and pickled ginger by Nigel Morris

11 September 2006
Pan-fried baby brill with brown shrimps and pickled ginger by Nigel Morris

INGREDIENTS

(serves four)

500g brill
Flour, seasoned with sea salt and pepper
Olive oil
175g butter, unsalted
200g fresh brown shrimps, washed and peeled
1tsp shallot, chopped
1 clove of garlic, chopped
50g pickled root ginger, cut julienne
1tsp flat leaf parsley, chopped
Juice of one lemon

METHOD

Remove the black skin, head and fin bones from the brill. Pass through seasoned flour and pan-fry in olive oil and 25g butter.

While the brill is cooking, sauté the brown shrimps with shallot, garlic and ginger. Cook for two minutes and add the parsley and lemon juice. Plate the brill and then nap with the shrimp and ginger beurre noisette.

Serve with vegetables or salad of your choice.

Nigel Morris

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