Weekend hero cooking: vodka-cured brill

Joseph Fallowfield, head chef of Trencherman’s restaurant Housel Bay Hotel on the Lizard Peninsula, shares his recipe for vodka-cured brill and ginger-beer granita

Serves 8

You will need

For the ginger-beer granita

Ginger beer 250g
Caster sugar 50g

For the vodka-cured brill

Brill 250g
Caster sugar 50g
Table salt 50g
Vodka 25ml
Lime 1, zest
Lime 4, juice

For the avocado puree

Avocados 3
Coconut cream 400g
Vodka 50ml
Lime 2, juice

Method

For the ginger-beer granita: mix together the ginger beer and caster sugar and then freeze overnight in an ice-cream tub.
For the vodka-cured brill: cut the brill (skinned and boned) into 8 pieces.
Mix the caster sugar, salt, vodka and lime together to create the curing brine.
Place the brill into the curing brine and let it soak up the mixture. This is will take a couple of hours at least.
For the avocado puree: blend the avocados, coconut cream, vodka and lime juice and zest until smooth.
To serve: place the cured brill, ginger-beer granita and avocado puree onto the plate. Dress with a few chopped toasted peanuts and, if you’d like a little extra kick, some finely sliced red chilli.

Chef’s tip: ‘This has a weird mix of components but they work really well together. It’s a play on hot and cold, and damn refreshing,’ says Joseph

Find more recipes from Trencherman’s chefs here.

www.houselbay.com

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Weekend hero cooking: vodka-cured brill