Brill and Green Pea Salsa with Cockles
Ingredients
- For the pea salsa
- 1 green Pepperoncini
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 200 grams fresh Peas
- 50 milliliters white wine
- 100 milliliters Vegetable broth
- 1 generous pinch Lemon peel
- lemon juice
- salt
- white peppers
- For the brill and cockles
- 4 BLS T3021 (each about 150 grams)
- 1 Tbsp lemon juice
- 500 grams small Cockle
- 200 milliliters fish stock (from a jar)
- Pastry flour (for dusting)
- 50 grams clarified butter
- salt
- Fresh herbs (as desired for garnish)
Preparation steps
For the pea salsa, rinse and halve peperoncini, remove seeds and chop very finely. Peel shallot and garlic and chop very finely. Sauté shallot and garlic in hot oil until translucent, add peas and continue cooking. Deglaze pan with wine and let boil down. Add vegetable stock to pan and simmer gently 5-7 minutes. Stir peperoncini and lemon zest into pan and simmer gently until most of the liquid cooks away, about 3 minutes. Gently mash peas with a fork. Season pea salsa with lemon juice, salt and pepper and let cool.
For the brill, rinse brill fillets and pat dry. Drizzle fillets with lemon juice and let stand 5-10 minutes. Rinse cockles thoroughly. Boil fish stock, add cockles, cover and cook about 4 minutes. Discard any cockles that have not opened, as they may be tainted. Drain cooked, open cockles.
Pat brill fillets dry and dust with flour. Heat butter and sauté brill fillets skin-side down until golden brown. Turn fillets and sauté until golden brown. Remove brill fillets from pan and keep warm. Briefly sauté cockles in pan, stirring constantly. Season brill fillets with salt and serve on the pea salsa. Garnish with cockles and herbs as desired.
