Brill with lobster, cognac, and tomato in a concentrated shellfish jus

Ingredients

• 360 g very fresh skin-on brill fillets, from a whole fish of about 1 3/4 lb / 800 g
• 120 g cooked lobster meat, shelled
• 180 g crushed lobster shells and head, requested from your fishmonger
• 6 cl VSOP cognac
• 250 g good-quality crushed tomatoes
• 1 tbsp tomato paste
• 25 cl fish stock
• 3 tbsp extra-virgin olive oil
• 35 g unsalted butter
• 1 piece traditional shallot
• 1 piece red onion
• 1 piece red bell pepper
• 1 clove pink garlic cloves
• 1 tsp sweet smoked paprika
• 1 pinch ground cayenne pepper
• 1 tsp red wine vinegar
• 0.25 bunches fresh flat-leaf parsley
• 2 sprigs fresh thyme
• 1 leaf bay leaf
• to taste fine salt
• to taste whole black peppercorns

Method

1. Remove the brill fillets from the refrigerator and place them on paper towels. Season the flesh side very lightly with salt, then let sit at room temperature for 20 minutes; the surface should become supple, slightly warmed, and satin-smooth, with no lingering surface moisture.
2. Coarsely crush the lobster shells. Heat a wide saute pan over medium-high heat with a drizzle of the olive oil, add the shells, and sear for 5 minutes until they turn bright brick red, glossy, and give off a distinct roasted bisque aroma.
3. Add the minced shallot, crushed garlic, thyme, and bay leaf to the pan. Reduce the heat to low and sweat for 3 to 4 minutes, stirring regularly, until the aromatics are translucent and tender without browning.
4. Stir in the tomato paste, sweet smoked paprika, and a pinch of cayenne. Cook over medium heat for 2 minutes, stirring constantly, until the paste darkens to a deep brick hue and lightly caramelizes without burning.
5. Pull the pan away from the flame if needed, pour in the cognac, and return to medium heat. Simmer for 2 minutes until reduced to a syrupy consistency and the harsh alcohol fumes have completely cooked off.
6. Add the crushed tomatoes and fish stock. Bring to a gentle simmer, then cook over low heat (about 185-195 °F / 85-90 °C) for 20 minutes, crushing the shells with a pestle or wooden spoon, until the liquid reduces by one-third and lightly coats the back of a spoon.
7. While the sauce simmers, finely dice the red bell pepper and red onion. Sweat them in a skillet with a drizzle of olive oil over medium heat for 8 to 10 minutes, until tender with a pleasant, subtle bite.
8. Strain the lobster jus through a fine-mesh sieve, pressing firmly on the solids to extract all the flavorful juices. Return to a saucepan over very low heat (about 150 °F / 65 °C), stir in the red wine vinegar, then whisk in a portion of the cold butter for 2 minutes to emulsify into a velvety, glossy sauce.
9. Taste the sauce and adjust the seasoning with fine salt and freshly ground black pepper. Keep warm off the heat or in a gentle water bath at around 140 °F / 60 °C.
10. Heat a skillet over medium-high heat (about 340 °F / 170 °C) with the remaining olive oil. Lay the brill fillets skin-side down, applying gentle pressure with a spatula for 30 seconds, then sear undisturbed for 4 minutes until the skin is crisp and golden and the flesh turns opaque two-thirds of the way up.
11. Add the remaining butter to the skillet. As soon as it foams and sizzles over medium heat, spoon the melted butter over the fillets for 1 minute, then flip flesh-side down for just 30 to 45 seconds (the internal temperature should reach 118-122 °F / 48-50 °C). Transfer to a warm plate and let rest for 2 minutes so the heat equalizes and the pearlescent flakes separate easily.
12. Gently warm the lobster meat over very low heat (not exceeding 140 °F / 60 °C) in a spoonful of the sauce for 1 to 2 minutes, until warm to the touch and perfectly tender.
13. Spoon a neat bed of the sauteed pepper and red onion into the center of each plate. Set the brill on top, golden skin-side up, spoon the emulsified jus around the base, and arrange the warm lobster meat delicately alongside.
14. Finish with freshly chopped flat-leaf parsley, a grind of black pepper, and a light drizzle of extra-virgin olive oil. Serve immediately on warmed plates heated to 120 °F / 50 °C.

Nutrition

Per serving

Energy

705.8 kcal

Protein

49.83 g

Carbohydrate

16.56 g

Fat

43.03 g

Fibre

5.51 g

Calcium

81.58 mg

Iron

1.74 mg

Magnesium

50.66 mg