Pan-Seared Fillet of Brill
Pan-Seared Fillet of Brill with a Warm New Potato, Fennel and Green Bean Salad and Sauce Vierge
For the sauce, add all the ingredients except salt and pepper together and then season to taste. If you’re going to use it straight away, leave out at room temperature. It will keep in a fridge for at least 3 days, as long as the oil covers all the ingredients.
In a non-stick frying pan over a medium to high heat, add a splash of olive oil. Season the fish fillets with salt and pepper and carefully lay them into the hot oil.
Add a few knobs of butter for colour on the fish and richness (this is optional). The fish will take roughly 2-3 minutes either side, depending on the thickness of the fish.
When cooked, remove the fish from the pan and place on a plate somewhere warm. Stir the salad ingredients into the juices in the pan to warm through.
To serve, split the salad between four warm plates or bowls. Serve the fish next to the salad, spoon over a little of the sauce and serve the remaining sauce in a bowl or jug for your guests to help themselves if they want more.
‘Mi Casa: Spanish-Inspired Recipes from the Heart of Derbyshire’ is available to purchase directly from Casa Hotel or through Amazon and is priced at £14.95.