Brill Steaks on Butter Beans



  1. Heat 2oz butter
  2. Colour one side of the brill steaks and put into an ovenproof casserole dish coloured side up
  3. Add bay leaf, thyme and parsley stalk all tied together and garlic clove
  4. Scatter mussels around, add chicken stock, season lightly and put in the oven 180 c
  5. Meanwhile, heat 1oz butter and add chopped shallot, bacon and chilli, colour lightly then add  2tbsp chicken stock
  6. Add butter beans and heat gently, season and put to one side
  7. Take fish from oven, put to one side to keep warm
  8. Take out herbs and garlic
  9. Take mussels from the shells and put back in the cooking liquor
  10. Add white wine and double cream and bring to the boil
  11. Blitz and pass into a clean pan, add saffron and reduce to correct consistency
  12. Dress the fish on butter beans
  13. Add parsley to sauce and pour round to serve


Prep time:

Cook time:

Serves: 4

  • 4 x 6oz brill steaks on bone

  • Thyme

  • Bay leaf

  • Parsley stalk

  • 2oz butter

  • 1 clove garlic

  • Salt & pepper

  • 1tbsp chicken stock

  • 1oz butter

  • 1 chopped shallot

  • ½ chopped chilli

  • 2 rashers chopped bacon

  • 2tbsp chicken stock

  • 1 tin butter beans

  • 40 pieces mussels

  • ½ glass dry white wine

  • 1tbsp double cream

  • Pinch of saffron

  • 2tbsp chopped parsley