Pan-Seared Fillet of Brill | Destination Chesterfield
Pan-Seared Fillet of Brill with a Warm New Potato, Fennel and Green Bean Salad and Sauce Vierge by Chesterfield’s four star Casa Hotel owner, Steve Perez.
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Ingredients
- 4 x 150g Brill portions
- Olive oil, for cooking and to taste
- 800g cooked new potatoes
- 300g cooked green beans
- 2 bulbs of fennel, cut into wedges and roasted
- 12 Kalamata olives, quartered
- Juice of 1 lemon
- Salt and pepper, to season
- Unsalted butter, for cooking (optional)
- Zest of 1 lemon and juice of half 1 orange, segmented and diced
- 1 tbsp chopped parsley
- Half tbsp chopped chives
- Half tbsp chopped basil 1 banana shallot, finely diced
- 25g Lilliput capers
- 1 vine tomato, skinned, deseeded and diced
- 100ml olive oil
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