Credit to @whatstormeats Brill, brown shrimp, caper
If you’ve hung around long enough here, you’ll know what a big fan I am of the flat fish and it has to be my favourite way to enjoy stunningly fresh fish.
It is wonderfully simple to cook, deliciously flavourful and can take punchy and strong sauces well. I guess this a little on the classic side for me but I think it works so well with the sweet and firm flesh of the wild brill. Not dissimilar to turbot, wild brill is a great alternative but it is super important to get it from a sustainable source like I did from @nottinghillfishshop 🦑
The brown shrimp for an intense sweet and salty umaminess, the sharpness from the pickled capers and the rich butter to pour over that succulent brill flesh – finished with a sprinkling of garlicky chives. It’s a super simple recipe which will be over with @nottinghillfishshop soon!
Also – how stunning are the colours on this plate from @ceramica_blue 💙
Keeping it positive, hoping to inspire!!….
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