Recipe of the month

Pan fried brill fillet with chorizo and tarragon croquettes in a mussel, cider and spinach cream

Ingredients (for 4 people):

Olive oil

4 x 150g brill fillets

1 x small onion

2 x garlic cloves

1kg x mussels

4 x medium potatoes

100g x cooking chorizo

1 x small handful tarragon

1 x egg

½ cup flour

1 x cup bread crumbs

¼ bottle good quality dry cider

100g x spinach

50mls x double cream

25g x butter


To make the croquettes:

  • Pan fry finely chopped chorizo for 2 minutes, until oil is released
  • Mix into mashed potato
  • Add finely chopped tarragon and seasoning
  • Roll into sausage shapes, roughly 1 inch thick
  • Roll in bread crumbs
  • Pan fry just before serving

To cook the mussels:

  • Fry onions, saffron and garlic with olive oil on a low heat
  • Add mussels on medium heat until they start to open
  • Add cider
  • Put lid on and steam until mussels are completely open
  • Add a dash of double cream, butter and the washed spinach

To cook the brill:

  • Pan fry fish in olive oil for 2 minutes on each side

To plate up:

  • Place croquettes and mussels on the plate before adding the brill
  • Drizzle sauce over the top of the dish
  • Garnish with pea shoots and serve