Padstow Christmas Festival

The 2020 festival has been cancelled

  • Facebook
  • Twitter
  • Instagram
Cornwall Tourism Award - 2015/16
Home
Show menu
  • Festival Introductions
    • Welcome from Rick Stein, Paul Ainsworth and Nathan Outlaw
    • Welcome from Event Organiser, Tina Evans
    • Christmas Festival Film
    • The Big Cornish Breakfast
    • Festival Sponsors
    • Media Partners
  • Featured Chefs
  • Christmas Market
    • Food Producers
    • Drink Producers
    • Arts and Crafts Producers
    • Pop Up Stalls
  • Getting To The Festival
  • Blog
    • Blog
    • Chef Demo Recipes
  • Stallholder applications
  • Contact Information

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

By Stephane Delourme, The Seafood Restaurant, Padstow.

Download recipe.

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.

Related Recipes:

Simon Allott’s crisp skinned mackerel with pickled spring cabbage Nathan Outlaw’s whole baked plaice, cider onions, tarragon and anchovy butter George Pascoe’s turkey breast stuffed with pistachio and herbs
  • Demonstration Chefs
  • Christmas Market
  • Festival Map
  • Contact Information
  • Accessibility
  • Site Map
  • Privacy Policy
  • Website Credits
  • Facebook
  • Twitter
  • Instagram

Please note that dogs are not allowed in the festival marquees (except guide dogs).

Sign up for the newsletter

Sign up here to be among the first to hear news and updates about the Padstow Christmas Festival.



© 2017 Padstow Christmas Festival.

7ads6x98y