Fillet of Turbot with a Brioche and Black Olive Crust

Name: Fillet of Turbot with a Brioche and Black Olive Crust
Cuisine: British
Ingredients: 85 g/3 oz brioche; 15 g/½ oz chopped black olives; 25 g/1 oz chopped mixed herbs e.g. parsley, tarragon, chervil, dill, chives; 25 g/1 oz chopped mixed herbs e.g. parsley, tarragon, chervil, dill, chives; 25 g/1 oz chopped mixed herbs e.g. parsley, tarragon, chervil, dill, chives; 25 g/1 oz chopped mixed herbs e.g. parsley, tarragon, chervil, dill, chives; 25 g/1 oz chopped mixed herbs e.g. parsley, tarragon, chervil, dill, chives; 25 g/1 oz chopped mixed herbs e.g. parsley, tarragon, chervil, dill, chives; salt and freshly ground white pepper; salt and freshly ground white pepper; 25 g/1 oz melted butter; 30 ml/1 fl oz olive oil; 4 × 140 g/5 oz fillets of turbot fully trimmed; 225 ml/8 fl oz fish stock; 100 ml/3½ fl oz dry white wine; juice of ¼ lemon; 125 ml/4 fl oz whipping cream; 25 g/1 oz unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This is a very simple-looking dish whose simplicity belies its richness. It is possible to use this crust on other fish but I would not suggest it for salmon. Salmon is very oil-rich and to top it with such a rich topping would be too much.

Ingredients

85 g/3 oz brioche
15 g/½

Europe
United Kingdom
Fish course
Pescatarian

Method

Roughly cut up the brioche and place in a food processor to turn it into crumbs. Add the olives and herbs and process until well mixed. Season with the salt and pepper and mix in the melted butter and half of the olive oil. Roll this paste out between two sheets of cling film into a rectangle about 30cm/12in × 10cm/4in; lay this on a tray and transfer to the refrigerator to set.

Once se