Brill Poached in Red Wine

Wine-poached brill fillets served alongside a rich, creamy colcannon mash with cabbage and spring onions, finished with a butter sauce.

Fish Seafood Main Course Gluten Free Traditional

Estimated Nutrition

Calories

627.6

kcal / serving

2510.4 kcal total

Carbs

25.7g

per serving

102.8 g total

Fat

38.8g

per serving

155.2 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

cold, for sauce

Double Cream

100

Butter

for colcannon

Liquids

200

Red Wine

NutsSeeds

sprig

Thyme

fresh

stalk

Parsley

fresh

clove

Garlic

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Nutmeg

freshly grated

Seafood

fillet

Brill

about 150g each

Vegetables

piece

Shallot

sliced

400

Potato

boiled, drained, and mashed

150

Savoy Cabbage

shredded and boiled

piece

Spring Onion

chopped

Method

Serve the fish over colcannon, drizzle with sauce, and grate fresh nutmeg over the top.

Remove the fish and set aside in a warm place.

Strain the poaching liquid into a pan and boil to reduce by two-thirds.

Season the sauce and whisk in cold butter without further boiling.

Place shallot, thyme, parsley, garlic, and red wine into a large frying pan and boil.

Simmer the liquid, add brill, and poach for 6 minutes until cooked.

Mix cream, butter, and warm mashed potatoes in a bowl.

Fold in the boiled cabbage and chopped spring onions then season to taste.