30 mins to 1 hour
10 to 30 mins
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By Bryn Williams
From Saturday Kitchen[row]
For the flavoured butter
- 375g/13oz unsalted butter, softened
- freshly grated nutmeg, to taste
- 1 lemon, zest and juice
- ¼ tsp cayenne pepper
- 150g/5½oz brown shrimps
- salt and freshly ground black pepper
For the brill and brown shrimp
- 2 large fillets brill, skin removed
- flavoured butter (see above)
For the garnish
- dash oil
- 1 slice bread, cut into pieces
- 1 tbsp small capers
- 1 lemon, segmented
- 1 sprig flatleaf parsley, leaves only
- handful brown shrimps
To make the potted shrimp butter, beat the butter in a bowl until soft. Add freshly grated nutmeg to taste and the lemon juice and zest. Add the cayenne pepper, the borwn shrimps and some salt and pepper. Mix until incorporated and roll into 2 logs in cling film or reusable food grade wrap and place in the fridge until ready to use.
To make the pollock and brown shrimp, preheat the oven to 200C/180C Fan/Gas 6.
Place the pollock on a piece of baking paper in a shallow baking tray. Remove the butter from the wrap, cut it into slices and top the fish with about 75g/2½oz of the butter, to taste (you can save the remainder for another recipe). Pour in 100ml/3½ fl oz water and cook for 7–10 minutes, or until cooked through. Remove from the oven and leave to rest.
To make the garnish, heat a dash of oil in a frying pan and add the bread. Fry until golden-brown. Remove from the heat and cool. Place the capers, lemon segments, parsley, brown shrimps and croutons in a bowl and mix well.
Serve the pollock on plates toppped with the garnish and accompanied by mashed potato (or potatoes and vegetables of your choice).