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Recipe for :

Pan fried Brill with fennel, tomatoes and leeks with saffron aioli

This is one of Alan Spedding's recipes. Alan has featured on several TV cooking programmes as a keen amateur chef.

If you want to read Alan's Biography click here.


50 g butter
3 tbsp olive oil
150 ml chicken stock
salt pepper
4 fillets of brill , skin on
60 ml madeira
sprig of rosemary and thyme

To garnish:
Stir fry of fennel leeks and tomatoes / saffron aioli

  • Season the brill on both sides with salt and pepper.
  • Heat the olive oil in a sauté pan and sear the brill skin side down for a minute.
  • Turn fillets over add the butter, stock, madeira, herbs then cook the fish for three to four minutes basting the fish with the liquid as much as possible.

To serve:

  • Using a ring or pastry cutter, spoon equal amounts of the stir fry into the moulds, remove the rings.
  • Top with a fillet of brill, spoon some aioli around the fish.
  • Garnish with chervil, deep fried leek, tomato basil fondue or anything that falls to hand, as I do.
  • Serve immediately.
Serves 2

Alan Spedding