- 1 shallot, sliced
- 1 sprig fresh thyme
- 2 stalks fresh parsley
- 1 garlic clove
- 200ml/7fl oz red wine
- 4 x brill fillets, about 150g/5oz each
- salt and freshly ground black pepper
- 50g/2oz cold butter
- 50ml/2fl oz double cream
- 100g/3½oz butter
- 400g/14oz potatoes, boiled, drained, mashed
- 150g/5oz savoy cabbage, shredded, boiled
- 8 spring onions, chopped
- pinch freshly grated nutmeg
- For the brill, place the shallot, thyme, parsley, garlic and wine into a large deep frying pan and bring to the boil.
- Turn down the heat to a gentle simmer. Add the brill and poach for 5-6 minutes, or until just cooked. Remove from the pan, set aside and keep warm.
- Strain the cooking liqueur into a separate pan and bring to the boil. Boil rapidly to reduce the liquid volume by about two thirds.
- Season the sauce with salt and freshly ground black pepper, then whisk in the cold butter. Do not bring the sauce to the boil again.
- For the colcannon, place the cream and butter into a large bowl with the warm mashed potato and mix well.
- Add the cabbage and spring onions and fold together. Season, to taste, with salt and freshly ground black pepper.
- To serve, place a spoonful of colcannon onto four plates. Place a piece of brill onto each, spoon over some of the sauce and finish with a little freshly grated fresh nutmeg.