Seared brill with salad

Method

1. For the sauce; simmer the red wine and beef stock until well-reduced and syrupy. Set aside

2. For the basil oil, pour the olive oil into a liquidiser and add the basil. Process until smooth, before straining through a fine sieve. Set aside.

3. For the fish; heat the olive oil in a frying pan and fry the brill for 2-3 minutes on both sides.

4. Add the black pudding slices, scallops and cooked potato. Fry, for about 30 seconds on both sides, and season well.

5. Stir in the samphire and garlic and toss gently to mix everything together.

6. Arrange the cold asparagus and beetroot on a plate, and add the hot black pudding, scallops, potato and samphire. Place the brill on top and finish with a squeeze of lemon juice.

7. Reheat the sauce and drizzle around the fish. Garnish with basil oil and chilli oil.

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Ingredients

1 tbsp Olive oil
2 x 180g brill fillets, skins removed
6 x 1 cm slices black pudding
3 Scallops, diver-caught
1 large potato, boiled and sliced
2 tbsp Samphire
1 small garlic clove, chopped
6 asparagus spears, blanched
1 cooked Beetroot, sliced
1 squeeze lemon juice

For the red wine sauce

150ml Red wine
200ml beef stock

For the basil oil

1 small handful Basil
150ml Olive oil
chilli oil, to garnish

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