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

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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](https://www.fishforthought.co.uk/blog/sustainable-brill)