Baked Cornish Brill With Clotted Cream Sauce


Baked Cornish Brill With Clotted Cream Sauce
Recipe Type: RECIPE_TYPE
Cuisine: CUISINE
Author: The Cornish Fishmonger
Prep time:
Cook time:
Total time:
Serves: 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.
  • 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)
  1. 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.