Brill with Fennel Pollen Wrapped in ‘Spaghetti’ of Potato

Brill fillets seasoned with intense fennel pollen, wrapped in spiralised potato strands, pan-fried, baked, and served with a parsley sauce.

Dinner Fish Seafood Gluten Free Gourmet

Estimated Nutrition

Calories

827.2

kcal / serving

1654.4 kcal total

Carbs

22.3g

per serving

44.6 g total

Fat

66.3g

per serving

132.5 g total

Protein

41.4g

per serving

82.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

knob of butter

250

Whipping Cream

Fruits

piece

Lemon

juice only

Liquids

250

Vegetable Stock

NutsSeeds

Fennel Pollen

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

finely chopped

handful

Flat leaf Parsley

leaves only, large handful

OilsFats

Oil

for frying fish

Oil

for sauce base

Extra Virgin Oil

drizzle

Seafood

360

Brill Fillets

boneless, skin off

Vegetables

piece

Maris Piper Potatoes

peeled, topped and tailed

piece

Banana Shallot

finely chopped

piece

Heritage Tomato

mixed varieties, sliced

Method

Preheat the oven to 200°C.

Squeeze lemon juice over the fish and serve atop tomatoes with drizzled sauce.

Warm seasoned tomato slices in the oven for one minute with a drizzle of oil.

Blend the sauce base with parsley leaves until smooth and green.

Soften shallot and garlic in a pan, then reduce stock and cream by half.

Transfer fish to a lined tray and bake for six minutes.

Fry fish in a non-stick pan with oil and butter for two minutes per side until golden.

Season fish with fennel pollen, salt, and pepper, then wrap with potato strands.

Spiralise the potato into fine strands using a spiraliser.