Hope everybody had a good Christmas. This was the first Xmas that my daughter really knew what was going on. It was awesome and i must call my Mum to thank her for all the holidays she spent running around making sure i was positive Santa lived! This dish is for you Mum.This brill is taken off the bone and the fillets are layed head to toe. They are seasoned with salt and pepper and preserved lemon zest. They are then rolled very tight and set in the fridge. On pick up they are poached in barely simmering water. After poaching it is removed from the cling film and a strip or pine nut and herb crust is layed on top, and gratined. It is sitting on some jullienne leek and served with a poached oyster. The sauce is a Champagne and oyster nage which is poured at the table.
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