British Food Fortnight - Baked Brill with a Clotted Cream Sauce

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Indulge in British food during the Fortnight! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

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Baked Brill with a Clotted Cream Sauce

The South West's maritime heritage is rich with many busy fishing harbours stretching from Poole in Dorset to Lands End in Cornwall and then up the rugged North coast into the mouth of the River Severn which meanders into Gloucestershire. Flat fish are particularly good in September now that their breeding season has finished the fish are in peak condition. This recipe brings together the work of both fisherman and farmer into a rich and tasty combination.

Serves 4

Recipe supplied by Taste of the West.

Ingredients

1x 1350g brill (like turbot but more attractive)
115ml dry cider
220g leeks
50g butter
2 peeled Cox's apples
115g sliced mushrooms
2 tablespoons Somerset cider brandy
350ml clotted cream
salt and pepper

Method
Cut off the fish head, fins and tail.

Put them in a pan with the cider.

Boil, simmer and strain after 20 minutes.

Cut the leek into small pieces, lightly butter a dish or shallow-sided tin, large enough to hold the fish.

Spread leeks over it, with the fish on top black skin down.

Add stock.

Put quartered apples round it.

Season.

Bake for about 15 minutes, basting twice.

Heat the remaining butter, sauté the mushrooms in it and season.

Heat and flame the brandy in a small pan.

Pour it over the fish. Lift it out on to a serving dish.

Strain the liquid into a frying pan and reduce to about 150ml.

Beat in the clotted cream, but don't boil. Add leek, apple and mushrooms.

Adjust seasoning.

Pour over the fish or serve individual fillets and pour sauce over them.

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