Second Floor Restaurant at Harvey Nichols, Manchester - Chef's recipe - Fillet of Morecambe brill

PUBLISHED: 10:47 20 January 2010 | UPDATED: 16:35 20 February 2013

Harvey Nichols - Fillet of Morecambe brill with pea tortellini and clam chowder

Harvey Nichols - Fillet of Morecambe brill with pea tortellini and clam chowder

The team at Second Floor Restaurant at Harvey Nichols, Manchester reveal their recipe for Fillet of Morecambe brill with pea tortellini and clam chowder

Fillet of Morecambe brill with pea tortellini and clam chowder

(serves 4)


For the clam chowder:
50g diced smoked streaky beacon
50g diced carrots
50g diced white onion
50g diced celery
50g diced potato
50g diced celeriac
1 clove of garlic (peeled)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
500ml fish stock
20g olive oil
500ml double cream*
20g cooked clams*
*To be added at finishing stage

For the pea tortellini:
275g '00' pasta flour
2 whole eggs
3 Yolks

For the pea and mint mousse:
500g peas
2g mint
300g cream

For the brill:
4 x 160g fillets of brill
30g Olive oil
20g diced butter
a lemon
1 tsp chopped parsley


For the clam chowder:
Heat the oil in a pan, add the smoked bacon and cook until golden. Remove the bacon from the pan and pat dry with some kitchen paper

Using the same pan, add the carrots then the onions, garlic, celeriac and celery and cook for two - three minutes. Add the potatoes and both peppers and cook for a further five minutes then add the fish stock

Reduce the liquor by half and leave to one side until ready to plate

For the pea tortellini:
Mix the whole eggs and yolks together and blitz into the flour.
Take out and work into a ball. Clingfilm and refrigerate for an hour.

For the pea and mint mousse:
Blanch the peas in boiling water, add the mint then take out and blitz in a food processor.

Add the cream slowly and pass through a fine sieve

Assembling the tortellini:
Start with the pasta machine at the widest setting, rotate the handle and feed the pasta dough into the top of the machine. Repeat this process decreasing the thickness every time until 0.5 Using a knife, cut 8cm squares, brush the pasta square with water then place a
tablespoon of pea mousse on to it

Fold the pasta over the mix, ensuring the opposite corners meet up. Seal the pasta with your fingers, making sure there no air pockets inside. Trim the outside of the pasta leaving a half-moon shape Brush the two corners that are on the fold with water and pull them together. Press the ends and it should form the shape of the tortellini. Leave on a tray, sprinkled heavily with flour in a fridge for 1-2 hours

Cooking the brill
Heat the oil in a non-stick pan on a high heat. Carefully place the Brill into the pan and season with salt. Allow the edges to turn golden brown for three - four minutes. Add the butter and allow it to foam Spoon the butter over the fish then turn it over. Squeeze the lemon into the pan and around the fish. Add the parsley. Remove the fish from the pan and allow it to rest for two minutes

To serve:
Heat the chowder, add the cream and clams then bring up to the boil

Cook the Brill and drop the tortellini into boiling water. Cook for three - four minutes, remove and season with salt. Drizzle the chowder onto the plate, place the tortellini in centre, add the brill and serve

This recipe is from the Second Floor Restaurant menu at Harvey Nichols, Manchester.

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