Saturday, January 07, 2012


4 tablespoons olive oil
4 rashers of unsmoked streaky bacon, derinded and chopped
1 large carrot, peeled and diced
½ celeriac, peeled & diced
½ head of Savoy cabbage, core removed, finely shredded
200ml fresh cream
4 brill fillets, 170 – 200g each, skin removed
100 grams butter, diced
½ fresh lemon
small bunch of curly or flat parsley, roughly chopped.

Garnish: (optional)
2 tablespoons caper berries
2 tablespoons diced tomato, skin & seeds removed

Heat 2 tablespooons olive oil in a large saucepan. Add the chopped bacon and fry for few minutes, then stir in the carrot & celeriac. Cover with a lid, reduce to a medium heat and cook for a further 8 minutes, stirring occasionally. Add the shredded cabbage and cook for a further 3 minutes, them pour in the cream. Simmer until the cream begins to thicken and the cabbage is tender. Remove from the heat and keep warm.

Heat a large non stick fry pan & add the remaining olive oil. Pat the fish fillets dry with some absorbent kitchen paper, then season with salt & pepper. Once the pan is hot, add the fish, skin side down and fry for 2 minutes until golden brown in color underneath.

Turn the fish over onto its other side and add the butter. Squeeze over the lemon juice and once the butter begins to foam, add the chopped parsley. Spoon the butter over the fish and remove from the heat.

Place the creamed cabbage in the center of four warmed serving plates topped with the brill fillets. Spoon any remaining pan juices over the brill fillets, garnish with the caper berries, diced tomato and serve.

bacon recipe courtesy of: Avonmore, Glanbia Consumer Foods, 3008 Lake Drive, Citywest, Dublin 24 Ireland

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