ingredients
Serves 4
4 x 5oz brill steaks
½ pt fish stock
1 chopped shallot
1 glass dry white wine
Salt & pepper
4 x 6” pancakes
4oz flour
½ pt milk
Pinch salt
1 egg
1 egg yolk
½ oz melted butter
8oz peas frozen
1 bunch mint
1oz butter
Sprinkle flour
4oz butter
6oz Morecambe bay shrimps
2 tomatoes- concasse
2tbsp Brandy
1tbsp chopped chives
2tbsp double cream
METHOD
- Make pancakes batter and allow to stand
- Melt butter and add chopped mint
- Add peas and sweat for 5 minutes
- Add flour and cook together for 3 minutes, season and keep warm
- Put brill into greased baking dish, add shallots, white wine and fish stock
- Make pancakes, whilst each one is warm bend into a 3” stainless steel ring
- Fill with peas and fold over to seal, press down gently
- Turn over and turn out, keep warm, make all 4 ready
- Melt 1oz butter, add 2oz chopped shrimps and sweat, do not colour, add Brandy and reduce
- Take out brill from stock and add stock to shrimps
- Reduce by 2/3 and add cream and the rest of shrimps and tomato concasse
- Shake in 3oz butter, season and add chives
- Put pancake in centre of bowl, put brill on top, pour sauce over and serve