Whole brill, jamón butter and crispy quisquilla prawns

Brill is a delicate flatfish, beautifully roasted and served with jamón butter, crispy quisquilla prawns, and accompanied by olive oil fries and a fresh green salad. This dish offers a delightful balance of flavours.

By Owen Morgan
From Saturday Kitchen

This dish provides a rich source of protein and healthy fats while being low in sugars. It is well-balanced and nutritious.

Equipment

• Frying pan
• Roasting tray
• Heavy-based saucepan
• Deep-fat fryer
• Mixing bowl

Tefal Deep Fryer Easy Pro, Stainless Steel, 3L capacity, 1.2kg, 4 Portions, 2100W, Semi Pro, Kitchen Fryer, Compact, Chips, Easy Cleaning, FR333040

£59.99   £79.99

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Wildone Mixing Bowls Set of 5, Stainless Steel Nesting Bowls with Airtight Lids, 3 Grater Attachments, Measurement Marks & Non-Slip Bottoms, Size 5, 3, 2, 1.5, 0.63 QT, Great for Mixing & Serving

£32.99   ---

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Ingredients

For the jamón butter

• Jamón, 50g plus extra for mixing
• Butter, 100g
• Olive oil, for cooking
• Lemon juice, to taste
• Fresh herbs, to taste

For the brill

• Whole brill, 1 (about 1.5kg)
• Salt and pepper, to taste

For the prawns

• Quisquilla prawns or tiger prawns, 200g (whole or chopped)
• Flour, for dusting
• Oil, for frying

For the olive oil fries

• Potatoes, 500g (for frying)
• Garlic, 1 clove (minced)
• Fresh parsley, chopped, to taste
• Extra virgin olive oil, for dressing fries and salad
• Smoked paprika, to taste
• Fine salt, to taste

For the green salad

• Mixed salad leaves, to taste
• Balsamic vinegar or lemon juice, to taste
• Fine sea salt, to taste

Method

Create the jamón butter:

• Cook 50g jamón in a frying pan with olive oil over low heat for 3–4 minutes until fat renders.
• Add remaining jamón and butter, beat until well combined.
• Roll mixture in cling film into a sausage shape, twist ends, and refrigerate until set.

Prepare the brill:

• Preheat oven to 220C/200C Fan/Gas 7.
• Line roasting tray with baking paper.
• Season brill with salt and pepper, smear with softened jamón butter mixed with lemon juice and herbs.
• Bake for 25–30 minutes until internal temperature reaches 55C. Transfer to a serving platter.

Crisp the prawns:

• Add oil to a heavy-based saucepan or deep-fat fryer, heat to 180C.
• Dust prawns in flour, season, then fry for 40 seconds to 1 minute until golden. Drain on kitchen paper.
• Arrange cooked prawns over brill.

Create the olive oil fries:

• Sock fries in water, drain, then fry at 140C for 3–4 minutes. Cool.
• Increase oil temperature to 180–190C, fry again until golden and crispy (3–4 minutes).
• Toss fries with garlic, parsley, olive oil, salt, and smoked paprika.

Create the green salad:

• Toss salad leaves with olive oil, vinegar, and sea salt in a mixing bowl. Serve immediately.

Serve cooked brill on a platter with salad and fries in separate bowls. Offer aioli on the side.

Suggested Wine Pairing

Majestic: Chablis Domaine de la Motte
This Chablis offers crisp acidity with mineral notes that complement the delicate flavors of brill perfectly.

Tesco: Pinot Grigio delle Venezie
A light and refreshing wine that enhances the seafood’s natural sweetness while balancing the richness of the jamón butter.

Sainsbury’s: Albariño Rías Baixas
This wine features bright citrus notes and a zesty finish that pairs beautifully with the freshness of the green salad and enhances the overall dish.

Nutri-score Health Check

This dish is Well balanced. It combines lean protein from brill and prawns with healthy fats from olive oil and jamón butter, alongside fresh vegetables from the salad. The score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I substitute brill with another fish? No problem! You can use other firm white fish like cod or haddock.
• How do I know when the brill is cooked? The internal temperature should reach 55C.
• Can I make jamón butter ahead of time? You can prepare it up to two days in advance.
• What if I can’t find quisquilla prawns? You can use regular tiger prawns instead.
• Aioli is too complicated; can I skip it? Aioli adds flavor but is optional; you can serve with lemon wedges instead.
• This dish seems rich; how can I lighten it? You can reduce the amount of jamón butter used.
• I don’t have fresh herbs; can I use dried ones? Dried herbs work but use less as they are more concentrated.
• I want to make this dish gluten-free; how can I do that? You can substitute regular flour with gluten-free flour for dusting.
• This recipe looks complex; is it suitable for beginners? The steps are straightforward; just take your time.
• If I have leftovers, how should I store them? You can store leftovers in an airtight container in the fridge for up to two days.