Friday, 28 July 2017

OVEN ROAST BRILL

Oven roasted whole brill

We live in the Wish area of Hove and a few hundred meters from the eastern end of Shoreham harbour. I recently discovered that "Wish" is a word deriving from Old English meaning a meadow or land liable to be flooded and read a fascinating history of the harbour which is now a thriving port 

I asked the fishmonger to clean and trim the fish.



Ingredients:

1 whole Brill, about 1 - 2 kg, cleaned and trimmed 
2 sprigs of fresh oregano
2 bay leaves
1 lemon
Olive oil
75mls Dry white wine, dry sherry or dry vermouth
1 piece fresh ginger app 2-3 cms
Salt & freshly ground black pepper

* if you don’t have preserved lemons use the thinly pared peel of a fresh lemon or lime.

Method:

Heat the oven to 200C (180C fan oven)     

Make some diagonal incisions into the flesh of the fish. Take the preserved lemon, remove all the flesh and discard. Cut the peel into very thin slices. Slice the fresh ginger into thin matchstick strips and do the same with the garlic.  Insert the slivers of lemon, garlic and ginger into the slits in the fish and then season with salt** and freshly ground pepper

Method:
Heat the oven to 200C (Fan oven 180C)
Put the oregano bay leaves and some salt** and pepper in roasting tin with any remaining preserved lemon, garlic and herbs, reserving some to put in the body cavity of the fish.  If using fresh lemon, slice ½ lemon and add the slices to the tin.
Lay the fish on top of the oregano, bay and lemon and drizzle a little s olive oil over the skin.
Roast in the pre-heated oven for 10-12 minutes (15mins if it is a larger fish) Check that the fish is almost cooked and coming away from the bone.  Pour over the glass of wine and a squeeze of lemon juice over the fish and replace in the oven for 5 mins, a little longer if you want the skin crispy. (or crisp up for a couple of minutes under a hot grill). If you don’t want to eat the skin it will lift away from the flesh and the flesh will come away from the bone. You will have 4 good portions.

Put each serving of fish on a plate and pour over the juices from the tin.
Two of us ate three portions.  We saved the remaining portion to add to a seafood linguine dish the following day and boiled up the bones and remaining skin for a fish stock. 


Two of us ate three portions.  We saved the remaining portion to add to a seafood linguine dish the following day and boiled up the bones and remaining skin for a fish stock. 

**Go easy on the salt seasoning if using preserved lemons as they are very salty.

John Austin

Hove July 2017







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