Macclesfield Express - - LEISURE - AN­DREW NUTTER


THIS ver­sa­tile fish can ei­ther be pan fried, roasted or steamed. Best way is to sim­ply pan fry and fin­ish with a squeeze of lemon or bet­ter still this Lancashire cheese and ba­con crumb. Serves 4 Ba­con Crumb Four rash­ers streaky ba­con One clove gar­lic 50g white bread­crumbs

Two ta­ble­spoons chopped chives

25g Lancashire cheese – grated Knob but­ter Splash olive oil Cauliflower Purée: One small cauliflower 100g but­ter

Splash cream Brill:

One ta­ble­spoon olive oil Four 180g fil­lets of brill Squeeze fresh lemon To Fin­ish

Op­tional cauliflower flo­rets

Ba­con shards Method: 1. For the crumb – fry the ba­con un­til crispy then leave to cool, place in a food pro­ces­sor with the gar­lic, bread­crumbs, chives, cheese and but­ter, blitz to a pow­der and ad­just the con­sis­tency with the ad­di­tion of some oil. 2. For the cauliflower purée – chop the cauliflower into small pieces and place in a casse­role pan with the but­ter and cream. 3. Cook gen­tly for about 20 min­utes then blend to a purée. Sea­son to taste. 4. When ready to cook the fish, heat a non-stick pan, add the olive oil and seal the brill un­til light­ly­coloured, turn over and fin­ish with a squeeze of lemon, top with some of the ba­con crumb then place in a hot oven 180°C for 3-4 min­utes. 5. Place a gen­er­ous spoon­ful of the cauliflower purée, scat­ter around the cauliflower flo­rets and ba­con shards and fi­nally top with the fish.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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