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Starter – Fillet of Brill and Prawns ‘in a bag’

SERVES 4 MEDIUM

Overview

Ingredient list

 Brill

4 fillets of brill (if making stock, retain bones or ask fishmonger to give you them)

Prawns

8–10 langoustine, or prawns in their shells

Fish parcels

Juice lemon
12 tarragon leaves
100g butter
1 leek, finely sliced
1 carrot, finely sliced
½ small fennel bulb, finely sliced
4–6 shallots, finely sliced

Fish stock

All heads of prawns, fish bones, etc
125ml white wine
10ml whiskey
½ bulb fennel
1 carrot, finely sliced
1 tsp tomato paste
2 shallots, finely sliced
1 clove garlic, crushed

Method

Prawns

To prepare the prawns or langoustine, dip in salted boiling water for 5 seconds, then immediately blanch in iced water. Peel off the shells and remove the intestinal tract (long dark stringy part of the prawns).


Fish stock

If making fish stock, place the shallots, garlic and carrot in a pan with a little butter and sweat gently until soft. Add the tomato paste, wine, whiskey and shells and fish bones, plus enough water to cover. Simmer for 30 minutes then strain. Reduce down by half.


Fish parcels

For the fish parcels, melt about 30g butter in a large pan and gently sweat the carrots, fennel leeks and shallots until soft but not coloured.

Lay out a large rectangle of baking paper for each person. Place a helping of the softened veg at the front of each, layer a brill fillet on top and season with salt pepper and a squeeze of lemon juice.

Top with a knob of butter then a few prawns. Drizzle over a tablespoon of the fish stock and top with a couple of tarragon leaves.

Fold over the baking paper and seal all the edges by folding over, until the fish is in a makeshift bag. Carefully place the bags on a baking tray and cook in a preheated oven at 200C for 5 minutes.

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