Recipe: Brill Fillets with Spring Vegetables

1 Cut your vegetables into small cubes then sweat them in butter for 7 minutes, salt and pepper, then add sliced basil leaves, turn off the heat and cover.

2 In a saucepan, bring the cream to a boil then add your 1.75 oz (50g) of peas, season, cook for 4 minutes, blend and add your smoked lardons, turn off the heat and cover.

3 In a pan pour butter and oil then cook your seasoned brill fillets meunière style 3 minutes on each side, season.

4 On hot plates arrange your fillets, in the center your garnish and pour around your smoked pea coulis.