Stuffed Cornish Brill with Camel Valley Brut Sauce, Dauphinoise Potato & Minted Pea Purée - A luxurious seafood creation that makes for a truly special shared dish for two. Our chefs have taken our sustainably caught Cornish brill and stuffed it with a rich textured mousse made of wild-caught prawns, alongside Cornish cream and eggs. The combination of the flavours of shellfish and white fish is outstanding. A delicately boozy sauce, crafted from Cornwall’s award-winning Camel Valley sparkling wine, shallots, cream and fish stock, brings it all together. We’ve taken care of the side dishes too; you’ll get our sublime potato dauphinoise, a delicate pea purée with mint, and the whole lot can be ready within half an hour. No faffing, no waste, just a light bit of warming and finishing off, and you’ll have a memorable Valentine’s dinner on the table. 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 Wildlife Trust’s Good Seafood Guide. It’s also a very good source of Omega 3 oils and is packed with vitamins and minerals.
You will receive:
1 Pack - Cornish Brill Stuffed with Wild-Caught Prawn Mousse (supplied frozen)
1 Pouch - 200g Camel Valley Brut Sauce
1 Tray - 240g Dauphinoise Potato
1 Pouch - Pea Purée
Serves 2
To prepare the Stuffed Cornish Brill & Champagne Sauce:
- Defrost the Brill in the fridge overnight
- Preheat the oven to 200oc
- Remove the brill from bag and place on suitable sized baking tray with baking parchment on it. Drizzle with a little oil, season lightly and place in the oven for 6 minutes.
- Remove the tray then add the 2 portions of dauphinoise potato to the tray and put back in the oven for a further 10 minutes.
- Whilst the brill is in the oven, put the sachets of camel valley sauce and pea puree into pan of boiling water and reduce to a simmer for 5 minutes.
- To serve, cut the brill into 2 portions and divide between 2 plates.
- Share the dauphinoise potato between the two plates
- Snip open the pouch of pea puree and again share between the 2 plates
- Pour the camel valley sauce over the brill
- Relax and enjoy!
Ingredients: (Allergens in UPPER CASE)
Stuffed Brill: Brill (FISH), Wild PRAWNS (CRUSTACEA), CREAM, EGGS, Salt, Lemon Zest, Parsley, Pepper
Camel Valley Brut Sauce: FISH Stock(Fish Bones, Carrot, CELERY, Onion, Fennel, Leek, Herbs), CREAM, Shallots, White Wine (SULPHITES), BUTTER, Flour (GLUTEN), Camel Valley Brut (SULPHITES), Salt Pepper
Dauphinoise Potato: Potato, Double CREAM, Shallots, Garlic, Thyme, Salt, Pepper.
Pea Purée: Peas, Onions, FISH Stock(Fish Bones, Carrot, CELERY, Onion, Fennel, Leek, Herbs), BUTTER, Mint, Salt, Pepper.
Nutritional Information for Stuffed Brill per 100g:
- Energy 117kcal / 489kj
- Fat 5.0g
- Saturates 2.2g
- Carbs 1.1g
- Sugars 1.0g
- Protein 16.7g
- Salt 0.48g
Nutritional Information for Camel Valley Brut Sauce per 100g:
- Energy 372kcal / 1536kj
- Fat 33.5g
- Saturates 20.8g
- Carbs 8.3g
- Sugars 3.1g
- Protein 3.6g
- Salt 1.3g
Read our FAQs 
01208 262202
