Served with spring vegetables and asparagus with sparkling wine & oyster sauce
RECIPE DETAILS
1) Finely chop the leeks, garlic, onion and chives.
2) Add to a saucepan with the wine, cream and bay leaf. Bring to the boil and allow to simmer for 30 minutes.
3) Remove the bay leaf and puree in a food processor until smooth, then pass through a drum sieve.
4) Add the frozen peas and frozen de-shelled broad beans (do not put white broad bean husks into puree).
5) Blanch the asparagus in boiling water until tender. Remove and refresh. Place to one side.
6) Pour 250ml wine and 300ml fish stock into a saucepan. Season with salt and bring to boil. Then add the cut piece of brill and poach gently for 3 minutes.
7) Remove the fish from the liquid, place on an oven tray covered with grease proof paper and hold in a pre-heated oven until required (100°C).
8) Bring the fish broth to a vigorous boil and reduce by ¾. Then add double cream, stir, bring back to the boil and allow to reduce for 1 minute. Turn on to a low heat.
9) Shuck the oysters and empty the juice and the oysters into the cream sauce.
10) Finally warm the asparagus with 25g of butter in a frying pan
To Serve
11) Place some leek puree on the base of the plate.
12) Place spears of asparagus alongside.
13) Remove the fish from the oven and place over the asparagus.
14) Place the oysters around the edge of the dish.
15) Sprinkle the beans and peas around the dish.
16) Drizzle over the cream sauce.
