(serves six)

3 large, thick fillets of brill
3tbs plain flour
6tsp sesame seeds
Seasoning
A little beaten egg
1kg new potatoes, peeled and thinly sliced
225g unsalted butter, melted
60ml sesame oil
150ml white wine
150ml fish stock
1 piece star anise
Squeeze of fresh lemon juice
Handful fresh tarragon leaves
18 salad onions or baby leeks
24 asparagus stems
6 round slices fresh mango
2 bunches watercress
110g unsalted butter

Skin the fillets and cut in half. Mix together the flour, sesame seeds and seasoning on a plate and lightly flour one side of each piece. Dip the floured side in beaten egg and then in the flour and sesame mixture again. Chill well in the fridge to set the coating.

Dip the potato slices in melted butter and layer neatly in rösti pans or in cutters resting on a baking tray. Start cooking over direct heat to give the bases a golden colour, then bake in the oven at 200ºC for about 20 minutes.

Heat olive oil in a heavy pan and fry the brill fillets on the coated side until golden brown. Put the fillets, brown side up, in a baking dish and finish in the oven for about three or four minutes until just cooked and moist. Drizzle with a little of the sesame oil.

Reduce the wine and stock by half with the star anise. Add the lemon juice to taste and remove the star anise. Reserving six sprigs for garnish, chop the tarragon and add to the sauce. Beat in the unsalted butter. Season to taste.

Heat a cast-iron pan or griddle and cook the onions and asparagus until golden and softened, turning once. Chargrill the mango until caramelised. Briefly stir-fry the watercress until just wilted.

Put a galette on each plate. Top with some watercress and then a fillet of brill and a mango slice cut into halves. Add the vegetables at the side and pour the tarragon sauce around. Garnish with sprigs of tarragon.

Tessa Bramley

Photo © Rob Whitrow

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