Brill in a red wine sauce with orange braised chicory.
|Published: 28th November 2007 12:33|
This recipe combines so many wonderful British ingredients all in season in December. The firm white fish contrasts perfectly with the rich redness of the sauce, and the tangy orange of the chicory.
Preparation Time: 15 Minutes
Cooking Time: 35 Minutes
4 fillets of Brill, skinned
150g Chilled butter, diced
115g Shallots, thinly sliced
200ml (1 large glass) Red wine
200ml Fish stock
Freshly ground pepper
For the Orange braised chicory
4 Chicory heads, Cut into quarters lengthwise
150ml Chicken stock
1 Orange, juice only
1. Preheat the oven to 180oC/350oF/Gas 4.
2. Season the fish on both sides, generously butter a flameproof dish, which is large enough to take all of the brill fillets in a single layer without overlapping. Spread the shallots over the base and lay the fish fillets on top.
3. Pour over the red wine and fish stock, cover the dish and bring to just below the boil.
4. Transfer the dish to the oven and bake for 6-8 minutes.
5. Melt the butter in a saucepan, then add the chicory, stock and squeeze over the orange juice. Gently simmer until the chicory has softened.
6. Using a fish slice carefully lift the fish and shallots onto the serving dish, cover with foil and keep hot.
7. Transfer the dish to the hob and bring the cooking juices to the boil over a high heat. Reduce by half.
8. Lower heat and whisk in the cold butter, one piece at a time, to make a smooth, shiny sauce. Do not rush this, if you add the butter too quickly the sauce will split. Season to taste.
9. Serve one fillet per person on a bed of the shallots with the orange braised chicory.