Simon Shand’s Brill with Salsify and Oloroso Sauce

Simon Shand’s Brill with Salsify and Oloroso Sauce

www.four-magazine.com

With salsify in peak season, chef Simon Shand of Michelin-starred Leroy in Shoreditch shares one of his favourite recipes for this delicious root vegetable.

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Ingredients

  • 2 x 180g tranche of brill or other flat fish
  • 4 sticks of salsify (can be replaced with parsnips)
  • 2 large handfuls of chanterelles
  • 6 sprigs of tarragon
  • 400g fish stock
  • 200g oloroso sherry
  • 50g cream
  • 180g butter
  • 2 sticks thyme
  • 2 cloves garlic in skin

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