Brill with a chive and truffle crumble served with a creamy cep sauce

Method

1. Preheat the oven to 180°C/gas 4.

2. First prepare the crust. Blend together the garlic, Parmesan, breadcrumbs, chives, butter and olive oil in a food processor until the mixture resembles a rough powder.

3. To make the cep sauce, heat the butter in a heavy-based frying pan. Ad in the shallot and garlic and fry gently for 5 minutes until softened.

4. Add in the sauce and cook briskly until reduced to 2 tablespoons. Add in the chicken stock and cook briskly until reduced again. Season with salt and freshly ground pepper.

5. Blend the sauce until smooth using a jug blender or hand blender. Pass through a sieve in to a saucepan.

6. Heat the olive oil in a heavy-based frying pan until hot. Add in the brill fillets and fry until golden brown on both sides, adding in the rosemary as it fries. Season with salt and freshly ground pepper.

7. Place the brill in a shallow ovenproof dish and sprinkle with the crust topping. Cook the brill in the oven for 3-4 minutes.

8. Meanwhile, gently reheat the cep sauce, stirring now and then.

9. Cook the bok choy. Heat the olive oil in a heavy-based frying pan. Add in the onion, shiitake and garlic and fry briskly until just softened.

10. Add in the bok choy and stir-fry until just wilted. Season with salt and freshly ground pepper.

11. Place a portion of bok choy in the centre of two warm serving plates. Top each portion with a brill fillet and spoon around the cep sauce. Serve at once.