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Pappiotte Brill, with Saffron Fondants, Spring Greens, Dill & Crayfish Veloute. Finished with Micro Thai Basil.

For a taste of what you can expect, why not try this delicious recipe from head chef, Adam Cook?

Pappiotte Brill, with Saffron Fondants, Spring Greens, Dill & Crayfish Veloute. Finished with Micro Thai Basil.

Be prepared
Have a good fish stock prepared the day before, by bringing water, fish bones and spare vegetable offcuts (onion, fennel, celery, carrot, bay leaf, thyme, bit of white wine, salt and pepper) to the boil. Take off the heat and leave covered for a couple of hours before sieving.

Start with your fondants
Peel and square up potatoes (maris piper potatoes are great for this). Cut them with ring cutters.
Seal and colour with oil and a little butter, then turn them over.
Add fresh garlic , thyme, vegetable stock (fresh is best), saffron and salt and pepper. Transfer to a suitable and deep enough baking tray, cover with parchment paper and tin foil and bake for aprox 15-20 mins.

Next, make your veloute
To make your veloute, add your fish stock, 1 diced shallot and 50ml of white wine to a pan, add 150ml double cream. When the stock is reduced by half, boil on a high heat for three minutes, add salt and pepper to taste, take off the heat and add fresh dill and crayfish tails (when ready to serve).

Prepare your Bril papiotte
Prepare your Brill papiotte by placing the fillets in a large square of parchment paper. Add a knob of butter, a dash of white wine, fresh samphire (optional), salt and pepper, fresh dill, and a segment of lemon. Tie the paper up at the top, so that it makes an enclosed parcel, and bake for 7-8 minutes. Keep it in the parcel until you are ready to serve.
Adam likes to cook his spring greens (cut fine, but having taken out the middle stem), add in a knob of butter and a dash of water, before seasoning with salt and pepper.

Serve and enjoy!