- 2 fillets of Brill (or any white fish fillets)
- 1 stick of celery
- 1 clove of garlic
- 150g of Shiitake mushrooms
- 1 tsp of fresh or dried Tarragon
- A couple handfuls of cherry tomatoes
- 1 tsp of tomato paste
- 1 tin of chopped tomatoes
- 1 tsp of balsamic or white wine vinegar
- 2 tablespoons of dark soy
FOR THE RAGU SAUCE:
- Place the garlic and the celery in the pan and cook slowly until slightly translucent. Then add the sliced shiitakes and whole cherry tomatoes. When the mushrooms slightly caramelise and the tomatoes begin to soften add a few dashes of Dark soy sauce and a tsp of tomato paste.
- After a couple minutes simmering add the tinned chopped tomatoes and tarragon with a 1/4 of the tin filled with water.
- Simmer the Ragu for 5 mins until it’s reduced by half, Season it with balsamic salt and pepper. (follow on from step 4 of method)
- Start by chopping the garlic and celery to a fine dice. Then slice the shiitakes and set aside. Cut each fillet in half horizontally.
- Then bring a large frying pan to a medium high heat with a splash of rapeseed oil, place each fillet skin side down in the pan. Fry until the skin is crisp but not cooked through. Set the Brill to one side on a cold baking tray skin side up and season with salt and pepper.
- Make the ragu sauce per the method on the side using the same pan you used to fry the fish.
- Place the Brill flesh side down into the seasoned Ragu and cook for 4 minutes until the fish is flaky and cooked through.
- Remove the pan from the heat and garnish with whatever you like, We used: toasted Pistachios, spring onions, fresh basil, and lemon zest.