Brill baked in cider with thyme, tomato and mustard
www.horfieldanddistrictallotments.co.uk
A recipe from Stephen Markwick This recipe came from Colin White, a fellow George Perry-Smith disciple. Stephen worked at White’s restaurant in Cricklade for a while after he sold Bistro Twenty...
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Cooking tools:
- Cast iron dish
- Oven
- Stove
- Skillet
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Whisk
- Kettle
- Colander
- Plate
- Serving platter
Ingredients
- 4 x 150g skinned fillets of brill cut to the same thickness
- 2 tomatoes, peeled **
- 1 – 2 shallots, finely chopped
- 1 tbsp thyme leaves, finely chopped
- 4 tsp Dijon mustard
- Parsley breadcrumbs
- 25g butter
- 150ml dry cider
- Salt
- freshly ground pepper
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