Roast Brill with Scorched Lettuce and Fondue of Onion with Crème Fraîche

Golden-brown roasted brill served with a creamy onion fondue, blow-torched lettuce, and a zesty lemon vinaigrette.

Dinner Fish Seafood Sophisticated Brill

Estimated Nutrition

Calories

585.1

kcal / serving

2340.5 kcal total

Carbs

12.1g

per serving

48.2 g total

Fat

49g

per serving

195.8 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

Butter

for the onion fondue

250

Crème Fraîche

piece

Butter

knob for basting

Fruits

0.5

piece

Lemon Juice

from half a lemon

GrainsCereals

Plain Flour

NutsSeeds

pinch

Black Pepper

freshly ground

0.5

bunch

Chive

finely chopped

pinch

Salt

to taste

OilsFats

Olive Oil

for rubbing onto the fish

Olive Oil

for dressing

Seafood

piece

Brill

supreme fillet pieces

Vegetables

piece

Onion

sliced

0.5

bunch

Spring Onion

shredded

piece

Cos Lettuce

leaves

bunch

Watercress

piece

Baby Leeks

blanched

Method

Sauté the onions in butter until soft then stir in crème fraîche, spring onions, pepper, and chives.

Fry the brill in a hot dry ovenproof pan until golden-brown and roast in the oven for 5 minutes.

Scorch the lettuce leaves with a blow torch and mix with watercress and blanched leeks.

Preheat the oven to 200°C.

Plate the onion fondue and top with the brill fillet.

Dust the brill fillets with flour and rub with 15ml of olive oil.

Whisk white wine vinegar, half of the lemon juice, and 60ml of olive oil to create a dressing.

Baste the fish with a knob of butter and the remaining lemon juice.

Dress the greens with vinaigrette and serve around the fish.