Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2.00 \N | Brill weighing 900g to 1 kg |
| 1½ decilitre | Aged beer; (e.g. jenlain) |
| 4.00 \N | Finely minced shallots |
| 2.00 \N | Tomatoes peeled and seeded |
| 1.00 \N | Parsley stems |
| 1.00 \N | Chives |
| 2½ decilitre | Fish stock |
| 1.00 \N | Salt & pepper |
| 1.00 \N | Minced chives |
| 1.00 \N | Chopped flat parsley |
| 250.00 gram | Choux vert nouveaux |
| 80.00 gram | Bacon; cut into lardons |
| 1.00 \N | ; and blanched |
| 30.00 gram | Smoked bacon cut into lardons and |
| 1.00 \N | ; blanched |
| 50.00 gram | Butter |
| 80.00 gram | Maroilles or munster cheese |
| 1.00 \N | Salt and pepper |
| 2.00 \N | Sheets filo pastry |
| 80.00 gram | Melted butter |
| 80.00 gram | Pearl barley or wheat |
| 16.00 small | Belgian endives |
| 1.00 \N | Salt & pepper |
| 1.00 \N | Lemon juice |
| 1.00 \N | Sugar |
| 1.00 \N | Butter |
| 1.00 \N | Chives cut into matchsticks |
SAUCE
GARNISH
PEARL BARLEY
ENDIVES
Trim and gut the brill. Cut the fish in two, lengthways. Cut each half into thick slices 2-3 cm. You have at least 8 pieces. Quickly colour the brill in a frying pan. Transfer to a shallow butter pan.
Sprinkle with shallots, tomatoes, parsley stems and chives. Wet with the beer and fish stock. Season and bring to a boil. Cover with a piece of buttered parchment and cook in a hot oven at 180C for 8-10 minutes.
Sauce: Once cooked, remove the fish and pour the cooking liquid into a saucepan. Reduce in volume by three quarters. Gradually mix in the butter, season and strain through a fine sieve. Add the chopped parsley and chives into the sauce.
Garnish: Finely slice the green cabbage and blanch. Melt the butter and cook the bacon. Add the cabbage and cook gently over the heat covered with paper for 10-12 minutes. Remove from the heat and add the cheese which has been cut into small cubes. Cut the filo into long strips 6cm x 12 cm.
Use 3 bands per galette. Butter each strip and stack on top of each other. Place 2 spoonfuls of the cooled cabbage into the centre and fold closed. Place the galettes in a hot oven at 180C until lightly coloured.
Barley: Cook the barley in boiling salted water. Refresh and reheat in butter or steamed.
Endive: Carefully remove the outer of the leaves of the endives until the yellow heart is exposed. Gently cook in a little butter, salt, sugar, lemon juice and water. Cut in two lengthways and lightly colour in a frying pan.
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