Baked Cornish Brill With Clotted Cream Sauce
35 minutes
4
Prime fresh brill fillets make an indulgent dish with a velvety Cornish clotted cream sauce. Buy your Rodda's clotted cream to accompany your Cornish fish from the Rodda's website or at any supermarket.
- Cut the leek into small pieces, lightly butter a dish or shallow-sided tin. Spread the leeks over its base, with the fish on top black skin down on top of the leeks.
- Add stock. Put the sliced apples round the fish and season with salt & pepper
- Bake for about 15 minutes in a moderate oven.
- Heat the remaining butter, saute the mushrooms in it and season (optional). Heat and flame the brandy in a small pan and Pour it over the fish. Lift it out on to a serving dish.
- Strain the liquid into a frying pan and reduce to about 150ml.
- Beat in the clotted cream, but don't boil. Add the cooked leek, apple and mushrooms.
- Adjust seasoning.
- Serve the fillets with a generous amount of sauce spooned over them.
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 4
Ingredients:
- 1 brill (or turbot or halibut) filleted
- 1 small glass of dry cider
- 200g leeks
- 50g butter
- 2 peeled sliced apples
- 100g sliced mushrooms
- 2 tablespoons Somerset cider brandy (optional)
- 300ml clotted cream
- salt and pepper
- Fish stock (cubes if fresh not available)