Bream and cream!

We thouroughly enjoyed this meal. A definite 9 out of 10.  The recipe says to use brill but we used bream and it was perfect. Next time we will try it with bass.

At first we thought the cream might be a little too sickly but it was just right. The whole meal had a decadent feel about it.

We used a recipe recommended on the guardian newspaper website.  So here it is:

“Brill with anchovies, cream and rosemary
Serves 5
brill fillets 5, or 120-150g in total, skin on
extra-virgin olive oil 1 tbsp
anchovies in oil 8-12
dried chillies 1-2, deseeded and sliced
garlic cloves 8, peeled and thinly sliced
rosemary sprigs 4-6, leaves only
thyme sprigs 2 (optional)
double cream 75ml
salt and freshly ground black pepper

Season the brill fillets well with salt and pepper. Heat the oil in a large nonstick frying pan over a medium to high heat. When it’s hot, add the brill skin-side down. Fry for 4-5 minutes, or until the fish has cooked at least three-quarters of the way up its edge.
Remove the pan from the heat and use a spatula to remove the fish to a plate. Return the pan to the heat and add the anchovies, chilli, garlic and rosemary, and the thyme, if using.

Use a spatula to move the ingredients around the pan for 2-3 minutes, until the anchovies start to break down and the garlic and rosemary smell fragrant, then return the brill to the pan, this time skin-side up. Give the pan a shake, then add the cream along with 2 tbsp of water and bring the liquid up to a simmer. Cook for 4-6 minutes, until the sauce is thick and bubbling. Give the sauce a taste and adjust the seasoning if you need to. Remove from the heat.”

We served ours on a bed of fluffy mash with a side of fresh samphire. A glass of prosseco to add to the decadent feel and you’re away!

Recipe by Gill Meler – former head chef at river cottage


Let us know how you get on.

Happy cooking! x