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Ingredients
- 2 x 170 g, (6oz) brill fillet
- 3 x Hot cooked King Edward potatoes
- 120 gm Diced spring onions, (4 1/4oz)
- 200 ml Double cream, (7fl ounce)
- 100 ml Lowfat milk, (3 1/2fl ounce)
- 6 x Wild garlic leaves
- 150 gm Deep fried enochi, (5 1/2oz) Seasoning Extra virgin olive oil
- 15 gm Butter, (1/2oz)
- 2 x Cloves garlic
- 1 shot nolly prat
Directions
- Mash the potatoes with a fork until a paste and slowly add in the warm lowfat milk, stirring all the time.
- In a warm pan saute/fry the onions with the butter for about two min then add in this to the mash, season well and leave to one side.
- Heat up a non-stick pan with a little extra virgin olive oil and butter and add in the seasoned brill fillets and cook on each side for about a minute only.
- Remove from the pan and add in the nolly prat, cream and crushed garlic and reduce. Once thick, season and pass through a sieve, finish with some thinly sliced strips of fresh wild garlic leaves.
- To serve place some of the champ in the centre of the plate and the brill fillets on the top. Drizzle the sauce around the edge of the champ and top with the deep fried enochi mushrooms.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 441g | |
| Calories 591 | |
| Calories from Fat 462 | 78% |
| Total Fat 52.59g | 66% |
| Saturated Fat 32.78g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 232mg | 10% |
| Potassium 745mg | 21% |
| Total Carbs 22.76g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 8.39g | 6% |
| Protein 11.52g | 18% |
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