Brill with brown shrimps and griddled leeks in a mustard dressing

Serves 4 as a starter Starters and mains

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Method

Heat your oven to 225°C/425°F/ Gas 7, ready to cook the fish.

For the leeks, heat up a griddle pan over a high heat, if you have one, or heat your grill. Oil the pan, or, if grilling, brush the leeks with olive oil. Cook the halved leeks on the griddle pan or under the grill for 1 minute on each side for baby leeks, 2 minutes each side for normal leeks. Season with sea salt and remove to a warm plate; keep warm.

Heat a large ovenproof nonstick frying pan over a medium heat and add a little olive oil. When the oil is hot, add the fish to the pan, skinned side up (ie presentation side down). Cook for about 2 minutes until the underside starts to turn golden, then place the pan in the oven for 3 minutes. Remove from the oven and carefully flip the fish over. Leave the fish in the pan while you assemble the dish; it will finish cooking in the residual heat.

Warm the mustard dressing in a small pan, but don’t let it become too hot. Divide most of the leeks between 4 warmed plates, lay the fish over them and arrange the rest of the leeks on top. Toss the brown shrimps and chives with the dressing and spoon over and around the fish. Serve immediately.

English mustard dressing
MAKES ABOUT 350ML

1 banana shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2tsp English mustard
4tsp white wine vinegar or cider vinegar
300ml sunflower oil

Put the shallot, garlic, mustard and vinegar into a bowl. Whisk together for 1 minute and then slowly add the oil, whisking all the time. Once the oil is all incorporated, season with sea salt and pepper to taste.