Grilled Fillet of Brill With Beef Bacon and Cabbage

Name: Grilled Fillet of Brill With Beef Bacon and Cabbage
Yield: 1
Ingredients: 1.0kg Fillet of Brill; 0.0g Sunflower Oil; 0.0cu Royco Bumbu Pelezat Rasa Ayam 1kg; 2.0pc Shallots; 150.0g Beef Bacon, cubed; 0.0g Olive Oil; 400.0ml Water; 5.0pc Saffron; 0.0g Buttery Margarine; 5.0pc Large Roseval Potatoes; 2.0pc Spring Onion; 2.0pc Pointed Cabbages, in rolls; 100.0g Rouille; 60.0g Winter Purslane

Grilled Fillet of Brill With Beef Bacon and Cabbage – - Recipe

Saffron, also known as red gold, is one of the most precious spices in the world. To get the best taste and colour out of saffron, it is best to soak it in water beforehand.

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Brill Preparation

Fillet of Brill 1.0 kg
Sunflower Oil
Royco Bumbu Pelezat Rasa Ayam 1kg
Royco Bumbu Pelezat Rasa Ayam 1kg

1 3 Points

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Per Piece RP38,700

Per Carton (6) RP232,200

Royco Bumbu Pelezat Rasa Ayam 1kg added to cart

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List Price*

Gravy Preparaion

Shallots 2.0 pc
Beef Bacon, cubed 150.0 g
Olive Oil
Water 400.0 ml
Saffron 5.0 pc
Buttery Margarine

Garnish Preparation

Large Roseval Potatoes 5.0 pc
Spring Onion 2.0 pc
Pointed Cabbages, in rolls 2.0 pc
Rouille 100.0 g

Presentation

Winter Purslane 60.0 g

Western

Beef & Lamb

Fish

Vegetables

Main courses

Saffron, also known as red gold, is one of the most precious spices in the world. To get the best taste and colour out of saffron, it is best to soak it in water beforehand.

...

Preparation

Brill Preparation
1. Divide the brill filet into ten equal portions.
2. Lightly dip the brill fillet in a little oil and season with Knorr Chicken Powder.
3. Grill the brill fillet on both sides.
Gravy Preparaion
1. Chop the shallots into fine slices and beef bacon into small cubes.
2. Fry the shallots lightly in a little olive oil and add half of beef bacon.
3. Add water, Knorr Chicken Powder, and saffron and let it thicken a little.
4. Strain the sauce and thicken it with some margarine.
Garnish Preparation
1. Peel the potatoes and core them with a round cutter.
2. Cut the potatoes again with a smaller cutter to form cylinders.
3. Boil the potatoes cylinders in lightly salted water.
4. Clean the spring onions and grill them briefly.
5. Fry the rest of the chorizo in some Phase until crispy.
6. Cut the cabbage rolls and steam.
Presentation
1. Place the grilled brill fillets on plates and distribute the potato cylinders and cabbage.
2. Spray some rouille into the potato cylinders and portion the grilled onions.
3. Finish the dish off with a sprinkling of purslane and some lobster sauce.