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Grilled brill with beurre blanc & herb oil

This dish consists of grilled brill with beurre blanc and herb oil, chicory cooked in beurre noisette, Cévennes onion and Granny Smith apple, hazelnut cream.

Ingredients

Butter
verjus (juice of green grapes)24107530
1Shallot
2bay leaves
Cooking cream

handful of fresh spinach
0.5bunch of mint
5Sunflower oil

beurre noisette (100 grams unsalted butter)
0.5shredded shallot

1cevenne onion per person

beurre noisette (100 grams unsalted butter)
a few cubes of Granny Smith per person

100gblanched hazelnuts without skin
5chicken stock

tempura flour
carbonated water
Samphire

1bottle gourd
sushi su (sushi vinegar)

plaice
langoustine

Preparation

  1. Boil 5 dl verjus with chopped shallot and bay leaves until you have 1/3 of the volume left.
  2. Add 5 dl cooking cream and reduce again until you have half left.
  3. Strain the mixture and whisk in a few knobs of cold butter before serving.
  4. Add salt to taste if desired.

  1. Blend everything together.
  2. Carefully heat this over low heat to about 75 degrees.
  3. Strain the oil (use a coffee filter) and let it cool.

  1. Put the butter in a pan over low heat and let it brown.
  2. Scoop off the 'milk protein' from the butter.
  3. Clean the chicory, place in a vacuum bag, and add some of the beurre noisette.
  4. Vacuum seal.
  5. Cook in water at 85 degrees for 30 minutes.

  1. Cut the onions in half and remove the skin.
  2. Sear the onions well in butter.
  3. Peel off the layers.

  1. Put the butter in a pan and place over low heat.
  2. Let it brown and scoop off the milk protein.
  3. Peel the granny smith apple and cut into nice cubes.
  4. Place this together with a little beurre noisette in a vacuum bag and vacuum seal.
  5. Cook the apple in water at 85 degrees for 20 minutes.

  1. Roast the hazelnuts in an oven at 180 degrees.
  2. Blend together with the lukewarm stock into a cream.
  3. Season with salt.

  1. Wash the codium (or samphire) well and remove the tough pieces.
  2. Mix some of the tempura flour with water until it has the consistency of yogurt.
  3. Dip a piece of codium (or samphire) in the batter and fry in oil until crispy.
  4. For the seaweed crisp, we use a ready-made seaweed tempura (2516050). Break this into small pieces before use.

  1. Clean the pumpkin.
  2. Use a mandoline to slice thin slices and cut out small rounds.
  3. Bring the sushi su to a boil.
  4. Place the pumpkin slices in it and let them cool in the liquid.

  1. Clean the langoustine and briefly fry it in oil.
  2. Place it on a baking tray.
  3. Grill the brill fillet to the desired doneness.
  4. Place it next to the langoustine on the baking tray.
  5. Add the apple, onions, and chicory alongside.
  6. Grind salt over it and drizzle with olive oil.
  7. Place in an oven at 130 degrees for about 10 minutes.
  8. Heat the sauce and both purees.
  9. Arrange everything on the plate and garnish with the herb oil, sweet and sour pumpkin, and crisps.