BBC Food - Recipes - Brill fillet with clams cooked in cider
Simply fried fish fillets in a creamy clam sauce. If you can't find any sea kale leaves you can substitute them for another green veg, though they are well wort
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Ingredients
- 1 banana shallot , finely chopped
- 50g/1¾oz butter
- 8 clams , rinsed under colder running water
- ½ garlic clove, chopped
- 100ml/3½fl oz cider
- 1 whole brill (about 2kg/4lb 8oz)
- 25g/1oz freshly podded peas
- vegetable oil , for frying
- 10 small girolles (also known as chanterelle mushrooms )
- 50ml/2fl oz double cream
- 1tbsp crème fraîche
- 8 sea kale leaves
- 4 courgette ribbons, sliced into long ribbons using a vegetable peeler
- pinch of freshly chopped tarragon
- dill and edible flowers, to garnish
- salt
- freshly ground black pepper
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