Sauteed brill with mild saffron ratatouille

Method

1. Preheat the grill, and heat the oven to 180C/gas 4.

2. For the Parmesan crisps, scatter the grated cheese evenly over a baking sheet.

3. Place under the grill until the cheese has melted to make a complete sheet. Remove from the heat and allow to cool. Use a pastry cutter to cut out Parmesan crisps.

4. Heat the butter in a pan. Add the apple and celery. Fry gently, stirring often, for 2-3 minutes until the apple and celery have softened, taking care not to let the butter burn.

5. Add the white wine and cook for 2-3 minutes. Once the mixture has completely softened remove from the heat, puree with a hand blender and set aside, keeping warm.

6. Place the aubergine, courgette and pepper in a frying pan with the olive oil and cook gently, stirring now and then for 5 minutes, until softened.

7. Add the tomato paste and saffron and cook for a further 3 minutes  - don't let the vegetables to brown. Set the saffron ratatouille aside, keeping warm.

9. Season the brill fillet. Heat the sunflower oil in a frying pan, add the brill and fry for 3 minutes on each side until golden. Transfer the brill to a baking sheet and roast in the oven for a further 3 minutes.

11. To serve, place the puree in the centre of a warm plate and arrange the brill on top.  Shape the ratatouille into an oval shape, a little larger than a nutmeg and place on top of the brill. Garnish with the parmesan crisps and serve at once.