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Hazelnut Crusted Brill, Jerusalem Artichoke, Duck Yolk & Eryngii Mushroom

Both the Hazelnut and the Artichoke go really well with Brill and they make a great Winter dish. The meaty grilled Eryngii mushrooms and the fried artichoke skins bring an earthiness and the duck yolk adds a great taste of indulgence. The fresh Brill, from Direct Seafoods, is firm and juicy and these four ingredients compliment each other well..
Preparation:
Cooking: 45 minutes ( Prep & Cook Time )
Serves: 4 people

Ingredients

  • 4 Brill Fillets
  • 1Kg Peeled Artichokes (keep the skins)
  • 60g toasted Hazelnuts
  • 150g Panko Breadcrumbs
  • 110g Butter
  • Truffle Oil
  • 90g softened Button Mushrooms
  • 4 Eryngii Mushrooms
  • 4 Duck Eggs
  • Yuzu for seasoning

Method

Cook the artichokes in salted boiling water until tender, blitz well with a little cream till smooth.
Wash the artichoke skins well and dry, then fry at 190c till crisp and keep warm.
Blitz together the toasted hazelnuts, mushrooms, butter & truffle oil, roll between parchment & freeze, then cut and place over the fish portions.
Using a water bath cook the Duck eggs in the shell at 65c for 1 hour.
Cut the Eryngii in half and grill them, season and keep warm.
Place the brill with the crust under the grill and cook until the crust is golden about 3 minutes, allow to rest, break open the egg and discard the white gently revealing a cooked yolk and serve everything together on the plate.
Use a little artichoke puree let down for a sauce (add a little yuzu juice to the sauce for acidity).
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