For this recipe, I’m using one of my favourite fish, Brill, which comes in on the day boat, fresh from my good friends at Wild Harbour, down in Hale, Cornwall. Running Rick Stein’s seafood restaurants in Padstow gave me a great introduction to local suppliers. I’ve been back in Scotland for some time now, but the area still provides me with inspiration and amazing produce. Jace Bowden and the team send this product directly to us, untouched and super fresh with glistening eyes and ruby pink gills.
For the Brill:
4x 160gm Brill on the bone, cut lengthways, head removed
160g clams, washed thoroughly
60g wild garlic, shredded
100ml fish stock
50ml chicken stock, reduced
50ml olive oil
For the wild garlic mash:
500g Maris Pipers
120ml full fat milk
120g unsalted butter
50g wild garlic
1 To make the wild garlic mash, simply chop the potatoes in half, bring to the boil in seasoned boiling water and simmer for 20 minutes in a suitable pot.
2 Once the potatoes are tender, carefully remove from the pot and rest on drying paper until they can be handled. Peel off the skin then pass them through a potato ricer.
3 In a separate pan, heat the milk, butter and wild garlic together, then place the mixture into a blender and blitz for five minutes.
4 Now, over a moderate heat, place the riced potatoes into a pan and gradually fold in the wild garlic, butter and milk mix. Season well, then set aside.
5 Season the Brill in salt, pepper and olive oil, then in a non-sticking pan on a moderate to high heat, cook the fish for 4 minutes on each side.
6 Remove the fish from the heat then cover in tin foil and set aside.
7 In the same pan, add the fish stock and bring to the boil, then add the clams. Cover with a lid and cook for 2 minutes or until the clams have just opened.
8 Now add the chicken stock and reduce for 1 minute before adding the shredded wild garlic, then remove from the heat.
9 Carefully peel the skin off the brill, check the seasoning and add a little lemon juice.
10 Place the Brill onto your plate, spoon on the wild garlic mash, add the clams and the all-important juices to finish.
Source : HeraldScotland