Brill with Fish Fumet | Recipe by

Brill with Fish Fumet and Sea Herbs

Brill with Fish Fumet and Sea Herbs Fish and Seafood
  • COOK TIME: 1 hour
  • PREP TIME: 30 Minutes
  • SERVES: 4


Brill and fish fumet

  • 4 brill fillets, skin on
  • 1.2l fish stock
  • 1 lemon, juice only
  • 275ml of whipping cream
  • 2 tbsp of chives, chopped
  • 2 tbsp of tarraong, chopped
  • 2 tbsp of parsley, chopped
  • butter, to finish the sauce
  • flaky sea salt
  • freshly ground black pepper

Sea herbs

  • 25g of purslane
  • 25g of sea aster
  • 25g of sea kale
  • unsalted butter
  • flaky sea salt
  • freshly ground black pepper


Recipe courtesy of Galton Blackiston from


  1. To prepare the sea herbs, strip off the leaves and discard the stalks.
  2. Bring a saucepan of lightly salted water to the boil and add the leaves. Cook for 30 seconds, then remove the leaves and rinse immediately under cold running water. Leave to dry.
  3. Preheat the water bath to a temperature of 52⁰C.
  4. To cook the brill, lay the fillets in the bottom of a vacuum bag and season with salt and pepper. Add just enough fish stock to cover the brill, then seal the bag.
  5. Place the bag in the water bath and leave to cook for 15 minutes.
  6. While the brill is cooking, make the fish fumet. To do this, simmer the remaining fish stock in a large saucepan. When the liquid has reduced by half, mix in the lemon juice and whipping cream. Return to the boil and cook until reduced to a sauce consistency.
  7. Take the brill out of the vacuum bag and pat dry with kitchen paper. Very gently peel off the skin, taking care not to break the fillets. Set aside until needed but do not allow to cool.
  8. Next, cook the sea herbs. Gently melt a small amount of unsalted butter in a medium frying pan, then add the sea herbs and sweat until lightly wilted.
  9. To finish the sauce, reheat the fish fumet, then add a knob of butter and the chopped parsley, chives and tarragon and whisk to combine.
  10. To serve, make a bed of sea herbs on each plate, place a brill fillet on top and spoon over the fish fumet sauce.
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