Stephane Delourme’s Seared Fillet of Brill, Pointed Cabbage & Pancetta

By Stephane Delourme, The Seafood Restaurant, Padstow.

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Ingredients

  • 4 x 160g skinless brill fillets
  • 150g salted butter
  • 3 tsp salt
  • 1/2 tsp sugar
  • 5 rasps grated nutmeg
  • 2 hispi cabbages
  • 1 carrot, sliced into triangles
  • 40g banana shallots, finely chopped
  • 100g pancetta
  • 10g flat leaf parsley, chopped
  • 1/2 bottle of Doom Bar ale
  • 700ml chicken stock
  • 30g double cream
  • 1 lemon, juiced
  • 10g whipped cream

Method

  1. Remove the outer leaves of the cabbage. Cut in half, remove the solid stalk, and thinly slice. Melt 50g of butter in a saucepan over a medium heat, add 2 tsp of salt, the sugar, nutmeg, cabbage, carrot and shallots. Cover the pan and cook for 5-10 minutes, stirring frequently.

  2. Reduce half the Doom Bar until it almost catches on the bottom of the pan, and deglaze with the remaining half. Add the chicken stock and reduce by two thirds, before adding the rest of the butter, double cream and lemon.

  3. Plancha the skinless brill fillets for two minutes on each side until golden. Warm the cabbage and stir in the chopped parsley. Warm the sauce and add the whipped cream.

  4. Cook the pancetta on two pastry trays in a 100ºC oven until crispy and golden. Place the cabbage on the plate, put the fillet on top, put the fillet on top and add the sauce. Garnish with the crispy pancetta.