Cured brill with mint and peas | Matching Food & Wine
This simple, pretty recipe from two-starred Michelin chef Nathan Outlaw of Nathan Outlaw in Cornwall is a great way to serve fish in this hot weather.
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Cooking tools:
- Food processor
- Kitchen scale
- Refrigerator
- Freezer
- Stove
- Saucepan
- Colander
- Whisk
- Chef's knife
- Cutting board
- Tray
- Plastic wrap
- Paper towel
- Plate
Ingredients
- 500g brill fillet, skinned and trimmed
- 400g freshly podded peas
- 100g Cornish sea salt
- 100g caster sugar
- 40g mint leaves
- 70ml water
- 100ml cold-pressed rapeseed oil
- 40ml cider vinegar
- 5g mint leaves, chopped
- Cornish sea salt
- A few mint sprigs
- Handful of pea shoots or tendrils
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