Fillet of Brill with a Cumin Crust, Braised Fennel And A Saf
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Yield: 2 servings Ready in 1 hours
Cuisine: AmericanMain Ingredient:
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|Swirl of olive oil|
|1 Shallot; peeled and finely|
|55 gBrown breadcrumbs; (2oz)|
|1 tbCumin seeds|
|Freshly ground salt and|
|FOR THE SAUCE|
|1 pnSaffron stamens|
|100 mlFish stock; (3 1/2fl oz)|
|2 tbChives; Chopped|
|1 tbChopped parsley|
|1 tbTorn coriander leaves|
|1 tbFennel seeds|
|1 Lemon; zest of|
|100 mlDouble cream; (3 1/2fl oz)|
|1 450 g; (1lb) fillet of|
|100 mlDry Muscat wine; (3 1/2fl|
|1 Piece star anise|
Fillet of Brill with a Cumin Crust, Braised Fennel And A Saf Preparation
Preheat the oven to 240?C/475F/gas mark 8. In a dry skillet, fry the cumin and fennel seeds to release their flavour. Heat the oil in a frying pan and fry the crumbs until they are golden and separate. Add the seeds, zest, herbs and seasoning. Skin and pin-bone the fillet and cut it diagonally in half to make 2 thick pieces. Season the undersides. Press the crust onto the uppersides of the fillet, sticking it to the fish with pressure from your hand. Bake in the preheated oven for 5 minutes (or until the crust is golden and the fish juices flow white) whilst you make the sauce. Add the star ansie, saffron and shallot to the stock and wine in a pan. Bring to the boil and reduce by half, when the shallot will be softenend and the stock yellow. Add the cream and reduce again until it caramelises and develops a nutty flavour with a good strong saffron flavour and colour. Pass through a fine sieve before serving with the brill. Serve with the saffron baked fennel and some spring cabbage. Per serving: 54 Calories (kcal); 2g Total Fat; (34% calories from fat); 2g Protein; 8g Carbohydrate; 3mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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