Pan-Fried Brill (Turbot)with capers, brown shrimp, lemon and parsley, in rosemary brown butter and tomato coulis
- 60g unsalted butter
- 2 sprigs of fresh lemon thyme
- 1 lemon
- Tomato coulis
- salt and freshly ground white pepper
- 4 160g pieces of skate or ray wing skinned, bone in or boned, depending on thickness of the fish
- olive oil
- 150g ripe plum tomatoes
- Rosemary beurre noisette
- 120g brown shrimps
- 40g lemon segments, cut into small pieces
- 40g baby capers
- 40g tomato
- 20g chopped shallots
- 1 teaspoon chopped fresh parsley
- Extra Virgin olive oil
- 200gr unsalted butter
- 30gr Rosemary roughly chopped
Place the butter in a small saucepan and heat until it turns dark brow. Add the rosemary and remove from the heat. Leave to stand for 3 minutes and pass through a fine sieve.
Preheat the oven to 200°C/gas mark 6. Season the fish with salt and pepper. Heat the butter and a drop of oil in a non-stick ovenproof pan, and at the hottest point before it becomes a noisette (golden-brown), add the fish, thick side down. Once the butter starts to colour the fish, place the pan in the oven for 5 minutes, then turn the fish and cook for a further 4 minutes.
Place the tomatoes into a blender and blend until fine, pass through a fine sieve. Heat in a saucepan last minute, whisk in a few drops of Extra virgin olive oil and a knob of butter, season with salt and pepper.
While the fish is cooking. Put your rosemary beurre noisette into a pan, add the brown shrimps and heat gently. Add the lemon segments, baby capers, tomato concassé, chopped shallots and parsley, season with salt and pepper and keep warm.
Take the fish out of the oven and sprinkle with lemon juice. Leave it to stand for a minute while you put some of the Lyonnaise potatoes in the middle of each serving plate. Place the fish on top of the potatoes and spoon the rosemary noisette butter and garnish over the fish. Finish with some tomato coulis interspersed amongst the garnish.