Buttery brill with mushrooms

Method

1. Heat the oil in a frying pan set over a moderate heat. Fry the fish for 2 minutes, skin side down.

2. In a separate pan, heat the butter until it turns a rich golden brown and gives off an appealing nutty aroma.

3. Pour this over the fish.

4. Turn the fish over and continue to cook over a gentle heat.

5. Add all the mushrooms to the pan and continue cooking for 2 minutes. Take the pan off the heat.

6. Lift the fish fillets out of the pan and remove the skin. Return to the pan with the mushrooms.

7. Pour the vinegar and wine into the pan and stir in the cream and butter. Cook for 2 minutes, until slightly thickened.

8. Serve the fish and mushrooms with the sauce and a generous dollop of creamy mashed potatoes.

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Ingredients

3 tbsp Olive oil
4 x 125g brill fillets
400g fresh ceps
400g assorted cultivated Mushrooms
creamy mashed potato, to serve

For the sauce

2 tbsp red wine vinegar
30ml Red wine
50ml Jersey cream
30g Butter

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