Gorgeous brill salad.

Fillet of Brill with Beetroot, Goat’s Cheese & Summer Salad

Fillet of Brill with Beetroot Puree, Goat’s Cheese, Fried Tomato, Asparagus, Peas and a Honey Vinaigrette

This recipe will show you how to make a wonderful summery salad and a tasty, slightly sweet vinaigrette. Then, we’ll top the dish off with some beautiful, fresh fillet of brill!

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Introduction

In my last post, I acknowledged how intimidating it can be to be bold with food. Today, I tried to remedy that. We had some beautiful fresh brill fillets in the fridge and a whole host of wonderful fresh vegetables. This recipe very simply takes all of those lovely, summery things and puts them together. The result is a light, vibrant, zingy meal. It would be perfect for a warm evening and a glass of white wine.

I don’t cook fish very often. It’s strange, because I went through a phase of only ever eating fish at restaurants. For some reason that never translated into my cooking. As a result, this is the first fish recipe I’ve posted here on the site. The salad, however, is based on the garnish used in my lamb, pea and mint dish. That may not be the most obvious influence, but you’ll see a similarity in the styles.

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It took me a long time to learn how to serve fish. The cooking isn’t so difficult, but I always tended to over-complicate the dishes. Fish is a wonderful, subtle thing, with delicate flavours and a beautiful lightness. Swamping it with techniques, processes, sides and garnishes only ever served to mask its brilliance. Sometimes, I find the very best seafood dishes are little more than seafood and some salad. If I’d had a little more seafood available, I might have been even bolder. But a single Brill fillet wasn’t quite enough on its own, so I included a more substantial salad.

Where beetroot and goat’s cheese is a very well established combination, the addition of fresh fish took it in an interesting new direction, where the stars of the show were forced to share their limelight. I actually think this dish would stand alone perfectly well without the fish, but I also think it’s good fun to try new things and explore avenues rarely explored.

Beetroot puree with asparagus, peas, tomato & goat's cheese.
This is what it might look like if you chose only to plate the salad, which would make a wonderful lunch or even, on a slightly smaller scale, starter!

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Gorgeous brill salad.

Fillet of Brill with Beetroot, Goat’s Cheese & Summer Salad

This recipe will show you how to make a wonderful summery salad and a tasty, slightly sweet vinaigrette. Then, we’ll top the dish off with some beautiful, fresh fillet of brill!

Ingredients
  

  • 2 Brill Fillets
  • 8 Spears Asparagus
  • 2 Beetroot Cooked
  • Creme Fraiche
  • Cherry Tomatoes
  • Goat’s Cheese
  • Peas
  • Dijon Mustard
  • Honey
  • White Wine Vinegar
  • Lemon Juice
  • Olive Oil
  • Salt

Instructions
 

  • Combine a decent glug of high quality olive oil, a half teaspoon of mustard and a dash of white wine vinegar with a little bit of honey and shake vigorously. Add a little salt if preferred.
  • Quick and simple. I had two pre-cooked beetroots sitting around in the fridge. If you only have raw, just boil until soft.
  • Put the beetroot into a blender with a generous tablespoon of creme fraiche and combine until soft and smooth, but still firm enough to provide a solid foundation for the salad. Season with salt and lemon juice.
  • Halve and season a decent handful of cherry tomatoes.
  • While they’re cooking, trim up the asparagus and then cut in half. The spears will remain visible and the edible parts of the stalk we’ll hide beneath the fish.
  • Colour the asparagus on all sides in a medium pan with a little oil and some salt. This should only take a couple of minutes per side. You want them cooked, but not necessarily softened.
  • Set aside somewhere safe with the tomatoes.
  • Prepare a cup of peas. Cover them with boiled water and stir, then pour the water away and cover them in more boiled water. Leave them to sit in it to retain their temperature without overcooking.
  • Take a good slice of goat’s cheese, maybe 75g, and crumble it into smaller pieces and set aside ready to garnish the dish.
  • It might be best to plate the puree and salad up now before we cook the fish, which will cook in a matter of seconds. To do so, bring everything back to temperature and warm the plate if desired, then assemble and check seasoning.
  • Get a pan really nice and hot. Give it a good splash of oil and season your fish with salt.
  • Lower the fish quickly into the pan, skin side down, and give it about a minute to cook through before flipping it over and cooking the other side.

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

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