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Pan Fried Brill

Here at Donnington Valley Hotel and Spa have love good food; this drives us to share our passion for flavour, aroma and texture in our dishes. We love the kind of food that can transport you back to a once visited faraway place, we don’t eat something just because it sits on a plate, we eat because it is amazing and the best quality it can possibly be.  To help to spread our love of food we would like to share with you one of our recipes.

Pan Fried BrillWith scallop truffle mousse, Chinese cabbage, roasted shallots and saffron vinaigrette.

Ingredients (Serves Two)

2 Brill fillets
4 pieces of pak choi
4 small shallots
100g mashed potatoes
2 tsp of finely chopped fresh chives
4 scallops
30ml double cream
2 egg yolks
2 Chinese cabbage leaves
20ml lemon juice
100ml olive oil
20ml white wine vinegar
2 tsp sugar
2 pinches of saffron
truffle oil


Slice two of the shallots in half and roast them in the oven until lightly caramelised.

In a blender, blend the scallops with the cream, egg yolks a drizzle of truffle oil and a touch of salt and pepper to create a mousse.
Blanch the cabbage in boiling water, remove, drain and refresh in cold water.
Place half of the mousse in each cabbage leaf then roll and wrap in cling film to make a ball.

Place a pan on the heat and fry the fillets skin side down until golden. Heat through the mash mixing in the chopped chives, and lightly wilt the pak choi leaves.

To make the dressing finely chop the remaining shallots and reduce with white wine vinegar a few drizzles of lemon juice and the sugar. Remove from the heat.
Once the reduction has cooled slowly add the olive oil and saffron. Check the seasoning.

Once everything is ready, transfer the mash and pak choi to the plate. Arrange the shallot to one end and slice through the mousse, removing the cling film and arrange on the plate. Top with the brill fillet skin side up and drizzle over the saffron dressing.