Fillet of Brill with Cucumber Spaghetti & Herb Crème Fraiche
This Fillet of Brill with Cucumber Spaghetti and Herb Crème Fraiche is from the cookbook “The 6 ingredients” by Conrad Gallagher. You can use John Dory or turbot equally well in this dish as brill is basically just a cheaper version but just as tasty (but not quite as meaty) and cheaper at about two thirds of the price. As usual, get your fishmonger to do all the dirty work and give you the fillets.
Crème fraiche – 200 grams
Juice a lemon – 1/2
Chopped mixed herbs (such as dill, chervil and chives) – 1 tbsp
Cucumbers – 2
Carrots – 2 Large
Olive oil – 2 tbsp
Brill fillets, unskinned – 4 x 150 grams
- Place the crème fraiche in a bowl and add lemon juice (reserving half a teaspoon) and the herbs.
- Season to taste and mix well, then cover with cling film and place in the fridge to firm up or overnight is fine.
- Peel each cucumber, then cut in half and remove the seeds with a teaspoon and discard.
- Slice the cucumbers on a mandolin into long thin strips so that it resembles ‘spaghetti’ and place in a bowl.
- Peel the carrots and slice on the mandolin just like the cucumbers. Add to the cucumbers and gently mix to combine the colours. Add the reserved half a teaspoon of lemon juice, one teaspoon of the oil and season generously, mixing gently to combine. Cover with cling film and set aside to allow the flavours to mingle.
- Heat a non-stick frying pan until very hot. Add the remaining olive oil to the pan and then add the brill fillets skin side down, then turn over and cook for another minute until tender. Season to taste.
- Arrange the spaghetti in wide-rimmed bowls and place a piece of brill on top of each one.
- Quickly dip two tablespoons in boiling water and use to shape the herb crème fraiche into quenelle – you will probably have some left over that can be used for another dish.
- Place one on each piece of brill and serve immediately with cumin-roasted new potatoes, if liked.
- The recipe serves 4 people.