Brill with fennel pollen wrapped in spaghetti of potato with heritage tomatoes and parsley sauce.
As cooked by James on Saturday Kitchen.
2 x 180g skinless boneless Brill fillet
2g fennel pollen *
1 x Maris Piper potato
3 x mixed heritage tomatoes
Sea salt and black pepper
1 x banana shallot
1 x clove garlic
250ml veg stock
250ml whipping cream
1 large handful of picked flat leaf parsley
1 knob of butter
Juice of half a lemon
Preheat oven to 200°C
Peel the potato, top and tail and set on a spaghetti machine set with a fine strand blade. Twist the handle to create fine potato strands.
Season the fillet with fennel pollen and seasoning, wrap the potato strands neatly around fish portions.
Heat a non-stick pan to a medium heat, add a splash of oil and a knob of butter. Sear fish portions on both sides for around 2 minutes until golden. Place on a lined baking sheet and cook in preheated oven to for a further 6 minutes.
For the sauce, sweat the shallot and garlic then add the stock and reduce by half. Add the cream and reduce by half again, put hot sauce base into a blender and blitz with parsley leaves on full power to achieve a vibrate green sauce.
Slice the tomatoes, season and drizzle with a little extra virgin oil and pop in the oven to warm through for a minute.
To serve remove fish from oven and squeeze over a little lemon juice. Arrange on top of tomato slices on a plate and drizzle around sauce.
*Fennel pollen is available online. Alternatively you could use a fennel bulb, shave or cut very thinly and add to the tomatoes before they go into the oven.
The Brill with fennel pollen recipe is taken from: Old Favourites, New Twists by James Tanner (Kyle Books, £15.99).
Signed copies available from Tanners Restaurant and Barbican Kitchen.
Barbican Kitchen means business
We have expanded our successful Barbican Kitchen brasserie formula with the opening of a new private dining area within the Plymouth Gin Distillery.
The brasserie, now in its 8th year, has just opened its new private dining area following a £60k investment by Chris and James in new facilities including a state-of-the-art new kitchen, sound system and lighting at the popular brasserie taking our capacity from 80 covers to more than 100.
This expansion allows us to utilise the new area as overflow during peak times and double as a private dining area for business meetings and special occasions. The new area, which was once Plymouth Gin’s old boardroom, is situated at the front of the historic building overlooking Southside Street.
Chris Tanner explained: “Barbican Kitchen is regularly used for business lunches so it is great to be able to give our business customers a greater range of options. The new area has already generated advanced bookings from businesses looking for an alternative venue to hold meetings and enjoy what Barbican Kitchen has to offer.”
Bookings for the new room are coming thick and fast, if you’re interested in knowing more why not give us a call on 01752 548977 or view the delicious seasonal menu.
(Picture supplied by Richard Downer Photography).