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Brill with a chive and truffle crumble served with a creamy cep sauce

Image of Brill With A Chive And Truffle Crumble Served With A Creamy Cep Sauce, UK TV

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Ingredients

1 tbsp olive oil
1 brill, filleted, skinned and boned
few sprigs of sprig rosemary

For the crust:

1 clove garlic, chopped
50 g grated parmesan
85 g breadcrumbs
50 g chives, chopped
25 g butter
truffle oil, to taste

For the cep sauce:

small knob of butter
1 shallots, finely chopped
1 clove garlic, chopped
85 g button mushrooms, chopped
50 g cep mushrooms, hopped
125 ml white wine
125 ml chicken stock
300 ml whipping cream
few sprigs of thyme or rosemary
black pepper

For the bok choy stir-fry:

2 tbsp olive oil
1 small onion, chopped
handful of shiitake mushrooms
1 clove garlic, chopped into strips
100 g pak choi, shredded

Description

Andrew Nutter Combines Luxury Ingredients, Including Ceps And Truffle Oil, To Make A Gloriously Sophisticated Fish Dish, Ideal For Entertaining

UK TV

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