Option A - Twice-Baked Crab Soufflé followed by Baked Brill with Port & Truffle Butter
crab souffle and brill

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Option A - Twice-Baked Crab Soufflé followed by Baked Brill with Port & Truffle Butter

From £80.00 Per Meal for Two

A classic starter, these delicious soufflés are served in crab shells offering a fantastic bit of theatre for your table. Expect hand-picked Cornish white and brown crab meat, in a crab bisque bechamel soufflé base, paired with uplifting lemon zest and chives. They arrive frozen and ready to pop into the oven – just add the thermidor sauce and they will lightly rise to the occasion in just 25 minutes.

Whole Cornish brill, port & truffle butter, sautéed potatoes and a wild rocket salad for two, is a sharing dish with impact - a beautiful piece of table theatre with a whole fish cooked on the bone - a celebration of prime sustainable Cornish fish. The rich port and truffle butter elevates the dish with a further touch of luxury, all served with tasty sautéed potatoes. Serves 2 People

Brill has a similar firm texture and meaty flavour to its better known cousin the Turbot, and we think it is a superb fish in its own right. Stocks off the Cornish coast are sustainable and 'Recommended' by The Cornwall Good Seafood Guide - the Cornwall Wildlife Trust’s guide to truly sustainable seafood.

You will receive:

1 x tray containing 2 x 100g crab soufflés (Frozen)
200g pouch of Themidor Sauce
2 x Crab Shells + 1 spare

1 x Cornish Brill, Trimmed & Skinned
240g tray of Sautéed Potatoes
125g bag of Wild Rocket
120g Port & Truffle Butter

Ingredients (Allergens in UPPER CASE):

Twice Baked Cornish Crab Soufflé - CRAB (30%) (CRUSTACEA), EGG, Stock(FISH, Carrot, Onion, CELERY, Garlic, Fennel, Leek), CREAM, Parmesan CHEESE, MUSTARD (GLUTEN), Shallots, Wine (SULPHITES), Parsley, Lemon, LOBSTER (CRUSTACEA), Tomato, Peppercorns), Cayenne, Cognac (SULPHITES), Chives, Salt

Thermidor Sauce - FISH Stock (Fish Bones, Carrot, Onion, CELERY, Garlic, Fennel, Leek, Herbs), CREAM, PARMESAN CHEESE, English MUSTARD (GLUTEN), Shallots, White Wine (SULPHITES), Parsley, Lemon Juice, Pepper, Salt.

Sautéed Potatoes - Potatoes, Olive Oil, Salt, Pepper

Port & Truffle Butter - BUTTER, Port (SULPHITES), Shallots, Truffle Paste, Salt, Pepper

Nutritional Information:

Crab Souffle per portion:

  • Energy 84kcal / 348kj
  • Fat 5.3g
  • Saturates 2.6g
  • Carbs 3.4g
  • Sugars 1.1g
  • Protein 5.3g
  • Salt 0.32g

Baked Brill with Port & Truffle Butter per portion:

  • Energy 714cal / 2971kj
  • Fat 44.1g
  • Saturates 19.1g
  • Carbs 27.9g
  • Sugars 6.4g
  • Protein 41.9g
  • Salt 4.5g

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Recipes & Cooking illustration

Recipes & Cooking

CRAB SOUFFLE Method:

  • Allow the Thermidor Sauce to defrost.
  • Preheat your oven to 190C / Gas mark5
  • Remove from the packaging and place the soufflés into the shells
  • Place on a baking tray
  • Pour the sauce over the soufflé and into the shell
  • Place into the centre of the oven for 28 mins
  • Serve piping hot
  • NOT suitable for microwave cooking

BAKED BRILL Method.

  • Preheat oven to 190C
  • Line a baking tray with baking parchment / silicon paper
  • Oil & season the fish and place on the paper
  • Place in the centre of the oven for 24-26 mins
  • Arrange the Sautéed Potatoes on a baking tray
  • When 12 mins have passed, place the potatoes onto the top shelf of the oven
  • Slice the Port & Truffle Butter into 4 discs
  • When the Brill is cooked, remove from the oven and place the discs of butter on it to melt
  • Serve as a sharing dish
Sustainability illustration

Sustainability & Provenance

Brill is a great sustainable choice - 'Recommended' by the Cornwall Good Seafood Guide! Read more