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  • Fillet Of Brill With A Cumin Crust, Braised Fennel And A Saf

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    Fillet Of Brill With A Cumin Crust, Braised Fennel And A Saf
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x 450 g, (1lb) fillet of brill
    • 55 gm Brown breadcrumbs, (2oz) Swirl of extra virgin olive oil
    • 1 x Lemon, zest of
    • 1 Tbsp. Cumin seeds
    • 1 Tbsp. Fennel seeds
    • 2 Tbsp. Minced chives
    • 1 Tbsp. Minced parsley Freshly grnd salt and pepper
    • 100 ml Dry Muscat wine, (3 1/2fl ounce)
    • 100 ml Fish stock, (3 1/2fl ounce)
    • 1 pch Saffron stamens
    • 1 piece star anise
    • 1 x Shallot, peeled and finely minced
    • 100 ml Double cream, (3 1/2fl ounce)
    • 1 Tbsp. Torn coriander leaves

    Directions

    1. Preheat the oven to 240 C/475 F/gas mark 8.
    2. In a dry skillet, fry the cumin and fennel seeds to release their flavour.
    3. Heat the oil in a frying pan and fry the crumbs till they are golden brown and separate. Add in the seeds, zest, herbs and seasoning.
    4. Skin and pin-bone the fillet and cut it diagonally in half to make 2 thick pcs. Season the undersides. Press the crust onto the uppersides of the fillet, sticking it to the fish with pressure from your hand. Bake in the preheated oven for 5 min (or possibly till the crust is golden brown and the fish juices flow white) whilst you make the sauce.
    5. Add in the star ansie, saffron and shallot to the stock and wine in a pan.
    6. Bring to the boil and reduce by half, when the shallot will be softenend and the stock yellow. Add in the cream and reduce again till it caramelises and develops a nutty flavour with a good strong saffron flavour and colour.
    7. Pass through a fine sieve before serving with the brill.
    8. Serve with the saffron baked fennel and some spring cabbage.

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