Photo: Eaters Collective
Brill with fennel pollen wrapped in ‘spaghetti’ of potato
15 ingredients
30 min + 30 min
Serves 2
openrecipes
If you can get your hands on it, fennel pollen is an incredibly intense version of the flavour of fennel seed and a wonderful seasoning for fish. Here brill is wrapped in strands of potato and baked, served with heritage tomatoes and parsley sauce.
Estimated Nutrition (whole recipe, rough)
661
Calories
11g
Protein
32g
Fat
94g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Maris Piper potato
- 2 x 180g/6oz boneless brill
- 2g fennel
- sea saltblack pepper
- dash oil
- knob of butter
- 1 lemon
- dash oil
- 1 banana shallot
- 1 garlic
- 250ml/9fl oz vegetable stock
- 250ml/9fl oz whipping cream
- 1 large handful flatleaf parsley
- 3 mixed heritage tomatoes
- drizzle extra virgin oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes