Mustard Roast Brill on a Pea and Potato Pancake with a Potted Shrimp Stew

Main courseServes 4

# Mix the mustard powder and flour. # Dip the white skin side into this mixture and shake off the excess. # Heat the oil and then the butter. # Put skin side down and colour golden brown. # Put chopped shallots and butter into a roasting tray, add brill coloured side up, add wine and fish stock. # Cook in oven 15-20 minutes. # Take out and put stock into a pan. # Meanwhile cut potatoes into 1/4 inch cubes and boil. # Drain and add these to peas, add yoghurt and horseradish, season. # Put this mixture into pancakes, roll up and seal and keep warm. # Add brandy to fish stock and reduce. # Add concassé and shrimps and bring up to the boil. # Reduce to sauce consistency, add chives and season. # Place heated fish on pancakes in dish. Pour stew around and serve.


Mustard Roast Brill

* 4 x 6oz brill steaks (on the bone)
* 1 teaspoon mustard powder
* 1 teaspoon flour
* 1 tablespoon oil
* 1oz butter


* 2 finely chopped shallots
* 1oz butter
* 1 glass of dry white wine
* 1/4 pint fish stock

Pea and Potato Pancake

* 1 large potato
* 4oz cooked peas
* 4 fresh warm pancakes
* 1 tablespoon natural yoghurt
* 1 teaspoon cream of horseradish

Potted Shrimp Stew

* 1 small tub potted shrimps
* 2 tomatoes concassé
* 1 tablespoon brandy
* 1 tablespoon chopped chives
* Salt and pepper