BRILL WITH CHORIZO & PARMESAN PESTO,
SAUTÉED NEW POTATOES & SHITAKE MUSHROOM SALAD
Andrew Nutter CELEBRITY CHEF Serves 4 Ingredients: Pesto: 1 tablespoon olive oil 25g chorizo sausage 4 cloves garlic 25g pine nuts 1 teaspoon lemon zest 25g Parmesan cheese Pinch fresh rosemary, chopped fine Extra oil Salad: 2 tablespoons olive oil 200g New potatoes, chopped fine 100g Shitake and mixed mushrooms Fish: 1 tablespoon olive oil 4 x 140g fillets of brill, filleted and skinned Finish with balsamic vinaigrette 58
1. For the pesto, heat the olive oil, roughly chop the chorizo and add to the pan, sautĂŠ gently then add the garlic and nuts and fry briefly until lightly toasted, remove from the heat and leave to cool. 2. Place the chorizo mix in a food processor and add the lemon, cheese and rosemary, blitz and add oil to bring to a loose paste. 3. For the salad, heat the olive oil cut the potatoes into wedges and add to the pan, fry briefly then add the shallot and mushroom. Season to taste.
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4. When ready to serve, heat the oil in a non stick frying pan. Fry the brill until a light golden then turn over, remove from pan, smear with some of the chorizo pesto in a hot oven 180c for 3-4 mins until the fish is cooked through 5. Arrange the salad on serving plates, a drizzle of balsamic vingerette and finally the fish on top. The pesto is quite a versatile part of the dish, ideal on top of the fish, as in the recipe, or why not try a generous spoon on top of your favourite soup.
