Brill with a Wild Mushroom Consommé

Name: Brill with a Wild Mushroom Consommé
Cuisine: British
Ingredients: 800 g/1 lb 12 oz flat mushrooms; 30 ml/1 fl oz oil; 4 fl oz dry white wine; 1.2 lt/2 pts water; 1 tbsp coriander seeds; 1 tsp black peppercorns; ½ tsp fennel seeds; 1 bay leaf; 200 g/7 oz mushrooms plus wild mushroom trimmings; 200 g/7 oz mushrooms plus wild mushroom trimmings; ½ stick celery; ½ small onion; ¼ leek; 1 tomato; 1 clove garlic; 1 tbsp tomato purée; few sprigs parsley; few tarragon stalks; 1 egg white; 60 ml/2 fl oz Madeira; 4 × 175 g/6 oz of brill fully trimmed; 600 ml/1 pt consommé (the above recipe makes about 600ml); 150 g/5¼ oz mixed wild mushrooms, e.g. mousserons, girolles, oyster, chanterelle, morels; 150 g/5¼ oz mixed wild mushrooms, e.g. mousserons, girolles, oyster, chanterelle, morels; 150 g/5¼ oz mixed wild mushrooms, e.g. mousserons, girolles, oyster, chanterelle, morels; 150 g/5¼ oz mixed wild mushrooms, e.g. mousserons, girolles, oyster, chanterelle, morels; 150 g/5¼ oz mixed wild mushrooms, e.g. mousserons, girolles, oyster, chanterelle, morels; 150 g/5¼ oz mixed wild mushrooms, e.g. mousserons, girolles, oyster, chanterelle, morels; 20 leaves tarragon; salt and freshly ground white pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This recipe will work with turbot and halibut just as well as it will with brill. This is a dish for the early autumn when the mushrooms are available in abundance and there is still fresh tarragon in the garden. It is not one of the quickest dishes to produce as the consommé needs to be made first. Try not to make the consommé today then use it tomorrow, as I think it is better all completed on the same day.

Ingredients

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Autumn

Ingredients

Method