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Poached fillet of brill with wild garlic leaf, panna cotta and morels

11 September 2006
Poached fillet of brill with wild garlic leaf, panna cotta and morels

Ingredients
(Serves four)

4 x 110g portions of brill fillet
130g fresh peas, blanched and shelled
160g fresh broad beans, blanched and shelled
50ml butter and water emulsion
40 fresh baby morels
20 small new-season garlic cloves, confited
24 Thai asparagus/wild asparagus tips
Fleur de sel

For the poaching liquor 600g milk
1tbs salt
1 small bay leaf
25g carrot, peeled and finely sliced
25g leek, washed and finely sliced
25g wild garlic leaf, shredded

For the morel froth 15g unsalted butter
25g shallots, finely sliced
75g button mushrooms, finely sliced
40g soaked morels, finely chopped
20g morel juice
50g fish stock
30g double cream
50g dry white wine
12g scallop skirt, washed
25g white fish trimmings
Salt and white pepper, to taste
Fresh lemon juice, to taste

For the wild garlic leaf panna cotta 118g full-fat milk
110g whipping cream
12-15g wild garlic leaf (depending on strength), finely shredded
1.5g agar agar powder
2g salt
1g white pepper

Method For the poaching liquor: Place milk in a pan, add remaining ingredients, heat to 69°C. Add the brill and poach for 12-14 minutes.

For the morel froth: Melt butter, add shallots, cook without colouring. Add mushrooms and cook until they render their juice. Add chopped morels and cook for five minutes. Boil wine for 90 seconds. Combine the fish stock, cream, wine, then add to the pan. Bring to the boil quickly. Allow to simmer for eight minutes. Add the scallop skirt and fish trimmings. Bring back to the simmer. Remove from heat. Add seasoning and lemon juice. Allow to stand for five minutes. Pass through a fine sieve. Taste and adjust seasoning.

For the wild garlic leaf panna cotta: combine the milk and cream, then bring to the boil. Add garlic leaf. Season. Remove from heat. Allow to cool. Pass. Pace in a clean pan. Bring the flavoured liquid to 40°C. Whisk in agar agar powder. Bring to boil. Remove from heat. Adjust seasoning if required. Pass. Pour 35g of mixture in to each prepared mould. Reserve in fridge until set.

To serve: Place the panna cotta at the top of the plate. Reheat peas and broad beans in water and butter emulsion. Lightly sauté baby morels in foaming butter. Reheat confit garlic. Cook asparagus. Drain all garnishes on a cloth. Check seasoning. Arrange neatly on the plate just below panna cotta. Remove fish from poaching liquor. Drain, season with lemon juice and fleur de sel. Place on top of garnish. Warm sauce. Aerate with a hand blender, spoon over fish and serve.

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