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

07 December 2020


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..

Prep & Cook Time: 45 minutes Servings: 4 people


  • 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


  1. Cook the artichokes in salted boiling water until tender, blitz well with a little cream till smooth.
  2. Wash the artichoke skins well and dry, then fry at 190c till crisp and keep warm.
  3. Blitz together the toasted hazelnuts, mushrooms, butter & truffle oil, roll between parchment & freeze, then cut and place over the fish portions.
  4. Using a water bath cook the Duck eggs in the shell at 65c for 1 hour.
  5. Cut the Eryngii in half and grill them, season and keep warm.
  6. 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.
  7. Use a little artichoke puree let down for a sauce (add a little yuzu juice to the sauce for acidity).

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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD