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Fillet of Brill

Ingredients: (Serves 4) 4 Fresh fillets of Brill, Large White Onion cut into 4 slices about 1 cm thick (Allow 1 slice per person), Large Courgette cut into 1 cm slices (Allow 3 slices per person), Large Aubergine cut into 1 cm slices (Allow 1 slice per person), 4 Medium/Large potatoes peeled and sliced in Half, 25g Light brown sugar, Salt & Pepper, Freshly chopped Parsley to garnish, Butter to cook, Juice from 4 Oranges, Juice from 1 Lime, 50 ml water, Knob butter, 6 Tbsp fresh cream, Mixed Salad for garnish.

Method: Boil the potatoes in a small saucepan. Keep warm; gently simmer the Onion/Courgette/Aubergine slices for about 2 mins in hot water (Blanched) not fully cooked. Place the Orange/Lime Juice and water into a small pot and simmer/reduce until slightly thickened (10 mins) then add the cream and stir in. Then add knob of butter and whisk in. Cook the Brill fillets in a hot pan with butter for about 4 mins on each side (depending on thickness) and keep warm in the oven. Put the Onion/Courgette/Aubergine slices onto the pan used to cook the Brill and add the Brown sugar, turn up the heat until the slices are nicely browned on each side and the slices are nicely coated. On a heated plate add the following: Mixed Salad for garnish, place the carmlised slices as follows, Onion on bottom, Aubergine next, and then the Courgette on Top in a circle. Place the Cooked Brill fillet on Top of this castle and pour the Hot Jus around this base and add the cooked potatoes Garnish with Chopped Parsley and a slice of Lime.