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Brill with poached oyster

In September, the brill has spawned and during the winter months it is at its best. Discover the Brill now with this recipe.

This brill is served with a poached oyster, beurre blanc with kale, parsley root cream, lemon peel cream, citrus mousseline, kaffir oil and cream, and various types of cabbage. Recipe by chef Laurent Smallegange of restaurant Spetters.

Ingredients

200gSugar
450gWater
250gLemon juice
9gAgar
200gcooked lemon peel
2gCitras
40gButter

20units.itemskaffir lime leaves
750gsalad oil
100gyoung spinach

100gEgg yolk
40gSushi vinegar
2units.itemsJuice of kaffir
750glime leaf oil
White pepper
50gChardonnay vinegar
5gSalt

3units.itemsEgg yolks
50gGastrique
200gClarified butter
10gLime juice
10gLemon juice
5gbergamot juice
Pepper
Salt
5gYuzu juice

100gButter
Pepper
Salt
1kgparsley root
500mlMilk
500mlWater

Salt
Pepper
50gSpinach
dashi vinegar
20gCream
200gKale
300gButter

oyster
plaice
Savoy cabbage
kaffir
purple ornamental kale
Kale
Bimi
Sea fennel

Preparation

  1. Bring everything to a boil and blend in the lemon zest.
  2. Let it set and blend again until you have a smooth emulsion.

  1. Mix the ingredients in a thermomix at 60ÀöC.
  2. Let cool and strain.

  1. Emulsify as you would a mayonnaise.

  1. Whip all the ingredients into a mousseline.

  1. Cook the parsley root without the skin in the milk and water until tender.
  2. Drain and season with butter, pepper, and salt.

  1. Make a beurre blanc from the white wine, cream, butter, pepper, and salt.
  2. Mix in the kale and spinach and season with dashi vinegar.

  1. Poach the oyster in its own liquid.
  2. Fry the brill fillet in olive oil.
  3. Blanch the bimi, kale, and green cabbage.
  4. Marinate the purple ornamental cabbage in some olive oil, lime juice, pepper, and salt.
  5. Bring all the components together on the plate.
  6. Finish with some sea fennel and grate some fresh kaffir over the dish.