Prepare to embark on a gastronomic journey that will tantalize your taste buds and transform your home kitchen into a French-inspired culinary paradise! This exquisite brill recipe combines the delicate sweetness of fresh fish with the warm, earthy notes of toasted cumin, creating a dish that's both sophisticated and surprisingly simple to prepare. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal, this recipe promises to elevate your cooking game and transport your senses to the refined world of French cuisine.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 brill fillets
- 1 tablespoon cumin seeds
- 1 bulb fennel, sliced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Prepare the ingredients by thoroughly patting the brill fillets dry with paper towels to ensure a crisp cumin crust.
- Toast the cumin seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Once cooled, grind the toasted cumin seeds using a spice grinder or mortar and pestle.
- Season the brill fillets generously with salt and pepper, then coat evenly with the ground cumin seeds, pressing the spice into the fish to create a complete crust.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Slice the fennel bulb into thin, even strips, removing the tough core.
- Add the sliced fennel to the skillet, season with salt and pepper, and cook for 8-10 minutes, stirring occasionally, until the fennel becomes soft and lightly caramelized.
- In a separate pan, heat the remaining olive oil over medium-high heat. Carefully place the cumin-crusted brill fillets skin-side down and cook for 3-4 minutes until the crust is golden and crisp.
- Gently flip the fillets and cook for an additional 2-3 minutes, or until the fish is just cooked through and opaque in the center.
- Plate the braised fennel as a base, and carefully place the cumin-crusted brill fillet on top. Serve immediately while hot.
Tips
- Ensure your brill fillets are completely dry before applying the cumin crust to achieve maximum crispiness.
- Toast cumin seeds carefully - the line between perfectly fragrant and burnt is thin. Listen for a subtle sizzling sound and watch for a slight color change.
- Use a mortar and pestle or spice grinder for the most even and fresh ground cumin.
- Choose a fresh, high-quality fennel bulb with bright green fronds for the best flavor.
- Cook the fish at medium-high heat to create a beautiful golden crust without overcooking the delicate fish.
- Serve immediately after cooking to maintain the crisp cumin crust and the fennel's tender texture.
- Pair with a crisp white wine like Sauvignon Blanc to complement the dish's delicate flavors.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 4g
Protein: 25g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 70mg
