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Whole brill, jamón butter and crispy quisquilla prawns
Fruit and vegetables
1
lemon
, juice only
large handful fresh flatleaf
parsley
, finely chopped
large handful fresh
chives
, finely chopped
small handful fresh
tarragon
, finely chopped
small handful fresh
basil
, finely chopped
1kg/2lb 4oz Maris Piper
potatoes
, peeled and chopped into ½ cm fries
1
garlic
clove, crushed
1 tbsp fresh
parsley
, finely chopped
1–2 heads cos, Romaine or
Little Gem lettuce
, cleaned and trimmed
Cooking ingredients
1 tbsp extra virgin
olive oil
sea salt and freshly ground
black pepper
Andalusian frying
flour
, for dusting (if unavailable, use ‘00’
flour
or semolina
flour
)
2 tbsp light
olive oil
, for frying
sea salt and freshly ground
black pepper
vegetable oil
, for deep frying
extra virgin
olive oil
, for seasoning
large pinch mild
smoked paprika
pinch fine
salt
3 tbsp extra virgin
olive oil
pinch fine
sea salt
Dairy, eggs and chilled
250g/9oz salted
butter
, at room temperature
150g/5½oz jamón
butter
(made above)
Meat, fish and poultry
100g/3½oz jamón (serrano, ibérico or
prosciutto
), finely diced
1
brill
, roughly 1kg/2lb 4oz in weight, trimmed, scaled and gutted (your fishmonger can do this for you)
200g/7oz blue belly
prawns
(quisquillas), whole (or alternatively use small raw
prawns
, diced)
Other
1 tbsp
white wine
or cider vinegar
aioli, to serve
Back to recipe
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