Ingreadient :

• X1 day boat Brill 2-3kg skinned and filleted
• 500g St Austell bay mussels
• 500ml White wine Sauvignon blanc
• X2 sticks lemongrass
• 50g ginger
• X3 cloves garlic
• X1 green chilli
• 300ml coconut milk
• 150g unsalted butter
• X2 kaffir lime leaves

For the garnish

• X2 little gem lettuce
• 10g fresh coriander
• 50g pink sushi ginger
• 10g unsalted butter

For the curry oil

• 50ml vegetable oil
• 5g mild curry powder
• ½ tsp turmeric
• ½ tsp salt
• 3 cardamom pods

For the herb oil

• 250g flat leaf parsley
• 125ml extra virgin olive oil
• 1tsp salt
• 1tsp sugar

Direction :

1. Check the mussels are clean, beards removed and still alive – if they do not close after a tap, they are dead and must be discarded.
2. Warm a large pan with a lid over a medium heat. Once warm, add your mussels and your white wine, place your lid on and leave to cook for 2-3 minutes until they are all open.
3. While the mussels are cooking, sit a colander over a large bowl and once cooked, pour the contents of the pan into the colander and leave to cool, saving the cooking stock for the sauce.
4. For the curry oil, add the spices and oil to a pan and warm over a medium heat until the oil is approximately 80 degrees celsius. Cling film the pan and allow to cool before passing ready to plate later.
5. For the herb oil, add your parsley, salt, sugar, oil to a food processor and blitz on full speed then pass through a sieve.
6. Peel the ginger and garlic and finely slice along with your lemongrass.
7. Warm a pan over a low-medium heat and add 50g of the unsalted butter. Once melted add the ginger, lemongrass, garlic and lime leaves.
8. Leave to gently cook for 5 minutes.
9. Back to the mussels, pick the meat and set aside, discard the shells and any mussels that didn’t open.
10. Add the mussel cooking stock to the lemongrass, ginger and garlic and add the whole chilli.
11. Bring to a gentle simmer and add your coconut milk. Bring to a gentle simmer again then take off the heat and cling film for later.
12. Prepare the little gem lettuce, discard any outer leaves, wash and refresh in ice water.
13. Finely slice the fresh coriander and sushi ginger put aside for garnish.
14. Pass the mussels stock into a pan and gently warm over a medium heat, add the remaining 50g unsalted butter. Once melted, blitz the stock with a hand blender, it will create a delicate foam which you will spoon over the mussels later.
15. Add 10g of butter to a pan over a medium heat, add the little gem lettuce, season and allow to wilt down, add your mussels and remove from heat. Add the sushi ginger and coriander and stir.
16. Place your brill fillets on a large baking tray with a splash of white wine, extra virgin olive oil and 50g butter/ Place under a pre-heated grill for 2 minutes then spoon some of the cooking sauce over each of the fillets and return under the grill for approximately 2 minutes. Baste the fish with the cooking sauce again and then season with sea salt, black pepper and lemon zest.
17. Plate the mussels in the centre of the bowls and spoon over the foamed mussels stock.
18. Gently drizzle the curry oil and herb oil through the sauce and then place the brill fillet on top of the mussels garnish.
19. Enjoy!