Equipment
Ingredients
Steamed Brill
- 4 fig leaves
- 520 g brill fillets
- 2 g salt, to taste
- 1 g black pepper, freshly ground
Beurre Blanc
- 2 tomato, finely diced
- 2 white onion, thinly sliced
- 200 ml white wine
- 200 ml chardonnay vinegar
- 1 bay leaf
- 6 peppercorns
- 50 ml heavy cream
- 250 g butter, finely diced, chilled
- 6 g thyme
- 5 g chives, finely chopped
- 30 g trout roe
Salad
- 1 courgette flowers, torn
- 1 yellow courgette, thinly sliced lengthways
- 1 green courgette, thinly sliced lengthways
- 15 ml lemon juice
- 100 ml fig leaf oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 945 kcal
- Protein
- 29 g
- Carbohydrates
- 11 g
- Fat
- 84 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 774 mg
- Saturated Fat
- 39 g
- Trans Fat
- 2 g
- Monounsaturated Fat
- 33 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 149 mg
- Potassium
- 469 mg
- Calcium
- 79 mg
- Iron
- 1.3 mg
- Magnesium
- 51 mg
- Phosphorus
- 132 mg
- Zinc
- 0.5 mg
- Vitamin A
- 600 mcg
- Vitamin C
- 26 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 5.5 mg
- Vitamin K
- 26 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.7 mg
- Folate
- 30 mcg
- Water
- 182 g
- Alcohol
- 5 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Submerge fig leaves in boiling water (100°C/212°F) for 30 seconds. Transfer immediately to an ice bath, then drain.
Season brill fillets with salt and pepper. Wrap each fillet tightly in a blanched fig leaf to form a parcel.
Score the bottom of the tomatoes. Blanch in boiling water (100°C/212°F) for 1 minute, chill in an ice bath, then peel, seed, and finely dice.
Simmer sliced onions, white wine, vinegar, bay leaf, peppercorns, and 50ml water in a pan over high heat until volume reduces by 90%.
Add heavy cream to the reduction and bring the mixture to a boil.
Remove pan from heat. Gradually whisk in chilled diced butter one piece at a time until the sauce is smooth and thickened.
Pass the sauce through a fine sieve into a clean pan. Stir in chives, trout roe, and diced tomatoes. Keep warm over very low heat.
Mix sliced courgettes and torn flowers in a bowl. Toss with lemon juice, fig leaf oil, and salt.
Place fish parcels in a bamboo steamer over simmering water (100°C/212°F). Steam for 7 minutes until the fish is opaque throughout.
Slice the fish parcels. Plate the courgette salad, top with the fish, and pour the warm beurre blanc over the top.
Chef's Notes
- Ensure your fig leaves are food-grade and thoroughly washed. If they are dry, blanching them for a slightly longer period (up to a minute) will make them more pliable for wrapping.
- When making the beurre blanc, it's crucial to whisk in the cold butter gradually off the heat. This emulsification process creates a stable, glossy sauce. If the sauce breaks, whisk in a tablespoon of warm water or cream to help bring it back together.
- The courgette salad is best served fresh to maintain its crispness. Slicing the courgettes very thinly, ideally with a mandoline, will allow them to absorb the dressing better and create a more delicate texture.
- Be careful not to overcook the brill. Steaming for 7 minutes is a guideline; the fish should be just opaque and flake easily. Overcooked fish will be dry and lose its delicate texture.
Storage
Refrigerator: 24 hours — Store components separately; sauce may split upon reheating.
Reheating: Gently warm sauce over a double boiler; fish and salad are best served fresh.
Troubleshooting
Beurre blanc sauce splits or becomes oily
Cause: The sauce became too hot or butter was added too quickly
Fix: Whisk in a teaspoon of cold heavy cream or water to bring the emulsion back together
Prevention: Keep the pan off direct heat while whisking in cold butter gradually
Cultural Context
This dish draws inspiration from classic French coastal cuisine, emphasizing fresh seafood and elegant sauces. The use of fig leaves for steaming is a traditional technique, particularly in Mediterranean regions, that imparts a subtle, earthy aroma to delicate fish. It reflects a refined approach to highlighting the natural flavors of high-quality ingredients.
