Fillet of Day Boat Brill, St Austell Bay Mussels, Coconut, Lemongrass and Ginger - James Martin Chef
The star of this recipe from John Hooker is brill which is braised with butter laced with white wine which emulsifies under the grill.
Ingredients
- X1 day boat Brill 2-3kg skinned and filleted
- 500g St Austell bay mussels
- 500ml White wine Sauvignon blanc
- X2 sticks lemongrass
- 50g ginger
- X3 cloves garlic
- X1 green chilli
- 300ml coconut milk
- 150g unsalted butter
- X2 kaffir lime leaves
- X2 little gem lettuce
- 10g fresh coriander
- 50g pink sushi ginger
- 10g unsalted butter
- 50ml vegetable oil
- 5g mild curry powder
- ½ tsp turmeric
- ½ tsp salt
- 3 cardamom pods
- 250g flat leaf parsley
- 125ml extra virgin olive oil
- 1tsp salt
- 1tsp sugar
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