Yield: 1 Servings
|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|
|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|
|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||Chives cut into matchsticks|
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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