PAN SEARED BRILL WITH CORAL CRUMB, HERITAGE CAULIFLOWER SALAD

Serves 4

MOST people discard the orange roe ‘coral’ attached to a scallop – but it is actually edible.

I fry them in garlic oil, adding them to a traditional fish pie or as in this recipe to a beautiful crumb that can be scattered over most fish dishes to give that extra depth of flavour and texture.

Ingredients: Coral Crumb:

One tablespoon olive oil 100g coral trimmings Two cloves garlic – roughly chopped

25g parmesan cheese

50g white breadcrumbs Knob of butter Splash of olive oil

Cauliflower Salad:

One Romanesque – blanched

One small purple cauliflower – blanched

One small white cauliflower – blanched 100ml salad dressing Squeeze of fresh lemon Fish:

One tablespoon olive oil

Four 180g fillets of brill

Method:

1. For the coral crumb – mix together the olive oil, coral and garlic, season well then roast in hot oven at 180°C for four minutes or until cooked through. Leave to cool. 2. In a food processor place the parmesan, breadcrumbs and cooked coral, pulse a few times with the butter and oil until it resembles a coarse crumb. Season. 3. Cut the blanched cauliflower into small florets, mix with some of the salad dressing and season. Spoon the remainder on individual plates. 4. When ready to serve, heat a non-stick pan, add the olive oil and seal the brill until a light golden. Turn over – seal then scatter with some of the crumb. Place under a hot grill for 2-3 minutes until lightly toasted. To serve: Place the brill on top of the cauliflower and finish with a generous squeeze of lemon.