Recipe: Brill Fillets with Spring Vegetables

Name: Brill Fillets with Spring Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 petites barbues de petits bateaux (si possible) de 500 g environ levés en filets; 1 petite courgette primeur; 6 petites asperges vertes le pied a peine gratté; 150 g de petits pois écossés(100+50); 30 g de lardons fumés de porc ou de magret fumé sautés coupés en petits dés; 10 cl de crème liquide 30%; sel et poivre du moulin; quelques feuilles de basilic; 60 g de beurre 1/2 sel; huile d'olives; quelques gouttes de citron vert.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.4/5 (9 reviews) Fishes

Prep 30 min

Cook 30 min

Total 1h

Servings 4 serv.

Ingredients for 4 servings

2 small brill from small boats (if possible) of about 500 g each filleted
1 small early zucchini
6 small green asparagus with barely scraped stems
150 g shelled peas (100+50)
30 g smoked pork lardons or smoked duck breast sautéed cut into small dice
10 cl liquid cream 30%
salt and pepper from the mill
a few basil leaves
60 g semi-salted butter
olive oil
a few drops of lime juice.

Step-by-step directions

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 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.

Asperges vertes Courgettes Lardons Petits pois Printemps Poisson de mer