Tartlet of Brill with Baby Leeks


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Turbot or John Dory would be good substitutes for this easy-to-make first course. I much prefer to use really young, pencil-sized leeks, but they are hard to get hold of unless you grow your own.


  • 1 X 350 g/12 oz fillet of brill
  • 350 g/12 oz young leeks
  • 120 ml/4 fl oz fish stock
  • 50 ml/2 fl oz dry white wine
  • 175 ml/6 fl oz double cream
  • 15 g/½ oz butter
  • Salt and freshly ground white pepper
  • 4 x 10 cm/4 inch shortcrust tartlet cases


    Preheat the oven to 200°C/400°F/Gas Mark 6.

    Cut the leeks into 1 cm/½ inch dice if they are large or just cut them across at an angle if they are small. Wash and dry well.

    Skin the fillet of brill and cut 12 slices across the fillet at a slight angle. Lay these in a buttered shallow tray or ovenproof pan, add the fish stock and the white wine and cover with buttered paper or foil. Heat the liquid until it just starts to tremble, then reduce the heat so that the liquid is not moving and allow the fish to poach for about 30 seconds. Remove the fish from the pan and keep warm.

    Return the liquid to a high heat and reduce until it has almost gone. Add the cream, return to the boil, then add 225 g/8 oz of the leeks and allow the liquid to boil until it starts to thicken.