Recipe match #5

Brill with Brown Shrimps and Griddled Leeks in a Mustard Dressing. 

Matched with wild white 2013.


9781849491150The flavour of brill combined with mustard, leeks and shrimps is one of my favourites. It is so good! If you can’t get brown shrimps, then use prawns instead. When I’m serving this dish as a light lunch, I like to have a dressed salad and a bowl of minted new potatoes on the side.

Serves 4 as a starter or light lunch



4 filleted brill portions, about 150g each, skinned and trimmed

olive oil for cooking

20 baby leeks or 4 medium leeks, trimmed, washed and halved

Cornish sea salt

To finish

4–5 tbsp english mustard dressing (page 224)

100g cooked brown shrimps
3 tsp chopped chives

Heres how to do it:

Heat your oven to 220°C/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 salt and remove to a warm plate; keep warm.

heat a large ovenproof non-stick 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.


About Nathan:

Nathan Outlaw is a Cornwall based chef who has gradually become a familiar personality across the UK, renowned for his focus on the simple delights of British seafood cookery. He now runs his flagship ‘Restaurant Nathan Outlaw’ in Port Isaac, Cornwall, alongside three other restaurants and one pub.

  • Outlaw’s Fish Kitchen – Port Isaac, Cornwall
  • Outlaw’s – St Enodoc Hotel, Rock, Cornwall
  • The Mariners Public House – Rock, Cornwall
  • Outlaw’s at The Capital – London

Nathan’s vision for his restaurants is to see continual progression, and to offer each guest the best seafood, and local produce, cooked to the highest standard. It is this ethos of quality, consistency and passion that drives the whole team, and ultimately puts the best fish on the plate!

About wild white 2013:

Wild white is our modern Sauvignon Blanc, Made from 100% Sauvignon and grown in the Cote de Duras, this wine is soft and fruity. With aromas of grapefruit and peach and a subtle vanilla finish.


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