Brill with baked pumpkin and kale and caper salsa
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
50
MINUTES
CUISINE
COURSE
Side
Method
Finely chop the kale and capers and place in a small bowl.
Add the lemon juice and zest, sherry vinegar and rapeseed oil.
Season to taste and keep at room temperature until serving.
Preheat oven to 180°Celsius.
Cut the pumpkin in half and scoop out the seeds.
Coat with one tablespoon of rapeseed oil and season generously.
Place the pumpkin skin side up and roast in the oven for 35-40 minutes until the flesh is soft.
Remove from the oven and allow to cool for five minutes before using a spoon to remove the flesh from the skin. Set aside.
Heat a medium pot on medium-high heat and cook the minced garlic in the reamining rapeseed oil until golden brown.
Add the squash, breaking it up as you stir with a wooden spoon.
Add the sage, nutmeg and season to taste with sea salt and white pepper.
Finish with the butter and keep warm.
Once the squash is ready to serve, turn the oven up to 200°C.
Grease a large roasting tray with rapeseed oil and place the fillets of brill on top, season with fine sea salt and bake in the oven for 4-6 minutes until cooked through.
Serve with the baked squash and caper and kale salsa.
Ingredients
For the baked pumpkin
1 x medium squash or pumpkin
3 tbsp golden rapeseed oil
2 cloves garlic minced
1 small bunch of sage, chopped
¼ tsp freshly grated nutmeg
1 pinch of white pepper
Sea salt to season
2 tbs butter
For the brill
4 large or 8 small fillets of brill (skin removed)
1 tbsp golden rapeseed oil
Pinch of fine sea salt
For the salsa
1 large handful of kale (washed, with stalks removed)
1 tbsp capers, drained
1 lemon, zest and juice
1 tsp sherry vinegar
3 tbsp golden rapeseed oil
Method
Finely chop the kale and capers and place in a small bowl.
Add the lemon juice and zest, sherry vinegar and rapeseed oil.
Season to taste and keep at room temperature until serving.
Preheat oven to 180°Celsius.
Cut the pumpkin in half and scoop out the seeds.
Coat with one tablespoon of rapeseed oil and season generously.
Place the pumpkin skin side up and roast in the oven for 35-40 minutes until the flesh is soft.
Remove from the oven and allow to cool for five minutes before using a spoon to remove the flesh from the skin. Set aside.
Heat a medium pot on medium-high heat and cook the minced garlic in the reamining rapeseed oil until golden brown.
Add the squash, breaking it up as you stir with a wooden spoon.
Add the sage, nutmeg and season to taste with sea salt and white pepper.
Finish with the butter and keep warm.
Once the squash is ready to serve, turn the oven up to 200°C.
Grease a large roasting tray with rapeseed oil and place the fillets of brill on top, season with fine sea salt and bake in the oven for 4-6 minutes until cooked through.
Serve with the baked squash and caper and kale salsa.
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