Crusted Brill Recipe
Shay Cooper's beautiful brill recipe is coated with a crisp hazelnut and mushroom crust, perfect for an autumnal dinner party
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Cooking tools:
- Food processor
- Blender
- Rolling pin
- Fine-mesh sieve
- Freezer
- Oven
- Stove
- Skillet
- Nonstick skillet
- Saucepan
- Baking sheet
- Cutting board
- Chef's knife
- Parchment paper
- Spoon
Ingredients
- 4 brill fillets, each 140g in weight
- olive oil for greasing
- 90g of button mushrooms, sliced
- 120g of butter, soft
- 60g of hazelnuts, toasted, plus extra for garnish
- 150g of Panko breadcrumbs (1)
- 4 drops of truffle oil
- 200g of Jerusalem artichoke, sliced
- 140g of double cream
- lemon juice
- salt
- pepper
- 8 ceps, firm, 'bouchon', sliced in half lengthways
- olive oil
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