Fillet of Brill with a Cumin Crust, Braised Fennel And A Saf
| Yield: | 2 servings |
| Categories: |
| 1 | 450 g; (1lb) fillet of | |
| ; brill | ||
| 55 | g | Brown breadcrumbs; (2oz) |
| Swirl of olive oil | ||
| 1 | Lemon; zest of | |
| 1 | tb | Cumin seeds |
| 1 | tb | Fennel seeds |
| 2 | tb | Chopped chives |
| 1 | tb | Chopped parsley |
| Freshly ground salt and pepper | ||
| FOR THE SAUCE | ||
| 100 | ml | Dry Muscat wine; (3 1/2fl oz) |
| 100 | ml | Fish stock; (3 1/2fl oz) |
| 1 | pn | Saffron stamens |
| 1 | Piece star anise | |
| 1 | Shallot; peeled and finely | |
| ; chopped | ||
| 100 | ml | Double cream; (3 1/2fl oz) |
| 1 | tb | Torn coriander leaves |
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