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Seasonal Recipes & Ideas


Oliver Kay

Oliver Kay have been established for over 30 years, supplying fresh fruit and vegetables, dairy, and dry store ingredients each day, directly to professional kitchens.
Wherever you are based, we can help to add provenance to your menus with our local fresh produce growers and producers with who we have long-standing relationships. Giving us access to the best seasonal produce available, at the best prices possible.
We operate a next-day delivery service with orders before 9pm. We deliver throughout the UK, from our sites in Bradford, Cannock, Hoddesdon, and Edinburgh, using multi-temp vehicles.
To ensure minimal impact on the environment we buy locally wherever possible to minimise food miles, our food waste is recycled and converted into renewable energy, and our various packaging is compostable, recyclable, or biodegradable.


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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).

Online Ordering

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We appreciate the long hours you have to work as a chef so we have introduced an online ordering website & app that’s been designed to make your life easier. Order anytime, anywhere, 24 hours a day, 7 days a week. Also; View past orders and invoices, access allergen information, offers and more! Login via our website (top-right of page) or search 'Oliver Kay app' in your mobile app store download from the App Store or from Google Play.

Oliver Kay Produce - Bradford
Roydsdale Way, Euroway Industrial Estate, Oakenshaw, Bradford BD4 6SE 

Oliver Kay Produce - Hoddesdon
Unit A, Bingley Rd, Hoddesdon EN11 0NX

Tel: 01204 385463




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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