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Brill with gnocchi Romana and roast mediterranean vegetables

Andrew Nutter from Good Food Live
For an intriguing combination try Andrew Nutter's creative recipe for seared brill served with semolina gnocchi and roasted vegetables

Brill with gnocchi Romana and roast mediterranean vegetables

Method

1. First make the gnocchi. Bring the milk to the boil in a heavy-based saucepan.

2. Add in the butter, then pour in the semolina, stirring as you do, and cook over a gentle heat, stirring, for 15 minutes until thickened.

3. Cool slightly then mix in the yolks and Parmesan and season with salt and freshly ground pepper.

4. Pour the semolina mixture onto a buttered baking tray, cool then chill for 2-3 hours in the refrigerator.

5. Preheat the oven to 180°C/gas 4.

6. To make the roast Mediterranean vegetables, toss together the aubergine, red pepper, yellow pepper, shallots, courgette, honey and olive oil in a roasting tray.

7. Roast the vegetables for 20 minutes.

8. Meanwhile, coat the brill in the basil, sesame seeds, garlic and olive oil and set aside for 20 minutes to marinate.

9. Cut the gnocchi into rounds, using a 5cm circular cutter. Heat the olive oil in a frying pan and pan-fry the gnocchi until golden on both sides.

10. Heat a heavy-based frying pan until hot. Add in the marinated brill and sear on either side until just cooked through.

11. Arrange the gnocchi on 4 serving plates. Place the roast vegetables in the middle of each serving, drizzling with balsamic vinegar, then top each serving with a seared brill fillet, drizzle with basil oil and serve at once.

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Serves: 4

Prep: 30 min, plus cooling, plus 2-3 hrs chilling
Cook: 50 min

Ingredients
4 brill fillets, each 150g
a few basil leaves, shredded
1 tbsp black sesame seeds
1 garlic clove, crushed
2 tbsp Olive oil
basil oil, for drizzling

For the gnocchi:

500ml Milk
50g Butter
110g Semolina
2 egg yolks
25g Parmesan, grated
Salt, and freshly ground pepper
Olive oil, for shallow-frying

For the roast Mediterranean vegetables:

1 aubergine, cut into strips
1 red pepper, deseeded and cut into strips
1 yellow pepper, deseeded and cut into strips
12 banana shallots, peeled and halved
2 courgettes, cut into neat strips
1 tbsp Honey
3 tbsp Olive oil
2 tbsp Balsamic vinegar