Episode #1 - Brill „Admiral“
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BIN: Scopthalmus rhombus
FR: Barbue
GER: Glattbutt
IT: Rombo Liscio
ESP: Rémol
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I‘ve been obsessed with this recipe ever since my culinary training days at Le Cordon Bleu Paris . Originally made with turbot, lobster, clams and mussels, this spectacular fish dish was part of the prestigious Meilleur Ouvrier de France (MOF 🇫🇷) test. This recipe („barbue à l‘amiral“) is a bit technical and a little challenging, but the result is unbelievably delicious!
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Fish netted and vetted by: The Chelsea Fishmonger London
Recipe by: Le Cordon Bleu Paris
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Ingredients list (for 2 hungry people):
1 x 1kg whole brill, gutted, skin on
1 x 600-800g whole female (hen) lobster
750ml dry white wine
100ml single cream
100g chopped shallots
3 chopped garlic cloves
1 tbsp tomato paste
50ml cognac or brandy
150ml dry white wine
125g of softened butter
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Recipe:
1. Trim the fins of the fish and remove the gills. Braise the fish with 750ml of wine in the oven at 160C for about 20 minutes.
2. Once cooked, place the brill onto a wire rack and carefully peel off the skin.
3. Pass the braising liquid through a sieve, reduce by half, then add the cream.
4. Steam the lobster for approximately 5-6 minutes and immediately put in ice water. Clean the lobster and save the coral and tomalley.
5. Colour the lobster shells in a saucepan, add the tomato paste, the sweated down shallots and garlic. Deglaze with cognac and wine. Add water just to cover, bring to a boil and simmer gently for 1 hour. Pass through a sieve and reduce until you receive a thick glaze.
6. Combine the softened butter with the lobster glaze, the tomalley and coral.
7. Spread the lobster butter onto the fish (make sure that both are not above room temperature) and place under the grill of your oven on full power for 1-2 minutes. Enjoy!
