fried Brill with fennel, tomatoes and leeks
with saffron aioli
is one of Alan Spedding's recipes. Alan has featured
on several TV cooking programmes as a keen amateur chef.
you want to read Alan's Biography click
3 tbsp olive oil
150 ml chicken stock
4 fillets of brill , skin on
60 ml madeira
sprig of rosemary and thyme
Stir fry of fennel leeks and tomatoes / saffron aioli
the brill on both sides with salt and pepper.
the olive oil in a sauté pan and sear the brill
skin side down for a minute.
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.
a ring or pastry cutter, spoon equal amounts of the
stir fry into the moulds, remove the rings.
with a fillet of brill, spoon some aioli around the
with chervil, deep fried leek, tomato basil fondue
or anything that falls to hand, as I do.