This was DELICIOUS and, truth be told, I didn't even have bacon to put in it. I ASSURE you, this dish would have been improved even further with some bacon. Bacon does that. It improves things.
Slight creaminess with nice, well-seasoned fish. I had half a fennel and chucked that in there and it REALLY added a nice, subtle aniseed hit not called for in the original recipe. Fennel and fish pretty mush always works and it sure did here.
4 tablespoons olive oil
6 rashers unsmoked streaky bacon, derinded and chopped
1 large carrot, peeled and diced
½ celeriac, peeled and diced
½ Savoy cabbage, cored and finely shredded
200 milliliters double cream
salt and black pepper
4x150 g brill fillets, skinned
large knob butter
juice of 1/2 lemon
large handful parsley, chopped
Heat 2 tbsp olive oil in a large pan. Add the chopped bacon and fry for a few minutes, then stir in the carrot and celeriac. Cover the pan with a tight-fitting lid and cook for 8-10 minutes over a medium heat until the celeriac turns translucent.
Add the shredded cabbage and cook for 3-4 minutes, then pour in the cream. Simmer for a few minutes until the cream has thickened and the cabbage is tender. Season well and keep warm.
Meanwhile, heat a saute pan and add the remaining olive oil Season the fish with salt and pepper. When the pan is hot, add the fish, skinned side down, and fry for 1 1/2 minutes until golden brown on the underside.
Flip the fish over and add the butter to the pan. Squeeze over the lemon juice and let bubble gently for 1-2 minutes. Toss in the parsley and spoon the herby butter over the fish. Take off the heat.
Spoon the creamed cabbage into the middle of four warm plates and top with the brill fillets. Spoon any remaining pan juices over the fish and serve.
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