Whole brill, jamón butter and crispy quisquilla prawns
An impressive crowd pleaser! The jamón butter is made from rendered ham for a rich flavour – great for using up offcuts.
Ingredients
For the jamón butter
- prosciutto: 100g/3½oz jamón (serrano, ibérico or prosciutto), finely diced
- olive oil: 1 tbsp extra virgin olive oil
- butter: 250g/9oz salted butter, at room temperature
For the brill
- brill: 1 brill, roughly 1kg/2lb 4oz in weight, trimmed, scaled and gutted (your fishmonger can do this for you)
- butter: 150g/5½oz jamón butter (made above)
- lemon: 1 lemon, juice only
- parsley: large handful fresh flatleaf parsley, finely chopped
- chives: large handful fresh chives, finely chopped
- tarragon: small handful fresh tarragon, finely chopped
- basil: small handful fresh basil, finely chopped
- black pepper: sea salt and freshly ground black pepper
For the prawns
- prawnsprawns: 200g/7oz blue belly prawns (quisquillas), whole (or alternatively use small raw prawns, diced)
- flourflourflour: Andalusian frying flour, for dusting (if unavailable, use ‘00’ flour or semolina flour)
- olive oil: 2 tbsp light olive oil, for frying
- black pepper: sea salt and freshly ground black pepper
For the olive oil fries
- potatoes: 1kg/2lb 4oz Maris Piper potatoes, peeled and chopped into ½ cm fries
- vegetable oil: vegetable oil, for deep frying
- garlic: 1 garlic clove, crushed
- parsley: 1 tbsp fresh parsley, finely chopped
- olive oil: extra virgin olive oil, for seasoning
- smoked paprika: large pinch mild smoked paprika
- salt: pinch fine salt
For the green salad
- Little Gem lettuce: 1–2 heads cos, Romaine or Little Gem lettuce, cleaned and trimmed
- olive oil: 3 tbsp extra virgin olive oil
- white wine: 1 tbsp white wine or cider vinegar
- sea salt: pinch fine sea salt
- aioli, to serve
Method
To make the jamón butter, place 50g/1¾oz of the jamón (use the fattiest parts) in a frying pan and add the olive oil. Set over a low heat and cook for 3–4 minutes, until the fat has rendered.
Transfer the contents of the pan to a bowl, then add the rest of the jamón and the butter. Slowly beat together until very well combined.
Place the mixture on a sheet of cling film and roll into a sausage shape. Wrap the clingfilm tightly around it, twisting the ends closed, and place in the fridge to set.
To make the brill, preheat the oven to 220C/200C Fan/Gas 7. Line a roasting tray with baking paper. Season the fish well on both sides with salt and pepper.
Soften the jamón butter in a large bowl, add the lemon juice, then stir in all the herbs. Smear this mixture all over the brill (keep some back in a small saucepan warming, for extra dressing if you’d like), then place in the prepared roasting tray and bake for 25–30 minutes, or until the internal temperature of the thickest part reaches 55C. Transfer to a serving platter.
To make the prawns, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 180C, or a until a cube of bread browns in 40–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
If using blue belly prawns, leave the prawns whole. Dust the prawns in the flour and season well with salt and black pepper, then gently lower them into the hot oil and cook for 40 seconds to 1 minute. If you are using normal raw tiger prawns, peel and chop into chunks before dusting and cooking in the same way.
Once cooked, drain the prawns on kitchen paper, then arrange them over the brill.
To make the olive oil fries, soak the fries in water then drain. While the fries are soaking, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 140C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Fry the potatoes for 3–4 minutes then remove and cool.
Increase the temperature of the oil to 180–190C, then second fry the potatoes until golden and crispy. This will take 3–4 minutes.
In a mixing bowl stir together the garlic, parsley and extra virgin olive oil. Add the crispy fries, toss and season with fine salt and smoked paprika.
To make the green salad, break up the leaves as desired and add to a mixing bowl. Add liberal amounts of the olive oil and vinegar, then fine sea salt. Mix and serve immediately.
Serve the cooked brill onto a large platter, with the salad and fries in a separate bowls. Serve the aioli on the side.
Recipe tips
Whether slathered over thick toast, or used for cooking and basting, this jamón butter never fails to deliver. This simple version can be knocked up quickly up at home.
Best served with an aioli – preferably a sherry aioli, if you can find it!
