Name: Steamed Brill in Fig Leaves
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 fig leaves; 520 g brill fillets; 2 g salt; 1 g black pepper; 2 tomato; 2 white onion; 200 ml white wine; 200 ml chardonnay vinegar; 1 bay leaf; 6 peppercorns; 50 ml heavy cream; 250 g butter; 6 g thyme; 5 g chives; 30 g trout roe; 1 courgette flowers; 1 yellow courgette; 1 green courgette; 15 ml lemon juice; 100 ml fig leaf oil

Equipment

Large pan

Mixing bowl

Bamboo steamer

or Metal steamer basket

Slotted spoon

Fine sieve

or Chinois

Whisk

Ingredients

4 servings

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)

945

Calories

29g

Protein

11g

Carbs

84g

Fat

Fiber

Sugar

774mg

Sodium

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%.

Look for: Liquid should be syrupy and barely covering the onions

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.

Look for: Sauce is opaque, glossy, and thick enough to coat a spoon

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.