Owen Morgan served up a tasty whole brill with jamon butter and crispy quisquilla prawns on Saturday Kitchen.<\/p>\n
The ingredients for the jam\u00f3n butter are: 100g jam\u00f3n (serrano, ib\u00e9rico or prosciutto), finely diced, 1 tbsp extra virgin olive oil: 1 tbsp extra virgin olive oil and 250g salted butter, at room temperature.<\/p>\n
For the brill: 1 brill, roughly 1kg in weight, trimmed, scaled and gutted (your fishmonger can do this for you), 150g jam\u00f3n butter (made above), 1 lemon, juice only: 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, sea salt and freshly ground black pepper.<\/p>\n
For the prawns: 200g blue belly prawns (quisquillas), whole (or alternatively use small raw prawns, diced), Andalusian frying flour, for dusting (if unavailable, use \u201800\u2019 flour or semolina flour), 2 tbsp light olive oil, for frying, sea salt and freshly ground black pepper.<\/p>\n
For the olive oil fries: 1kg Maris Piper potatoes, peeled and chopped into \u00bd cm fries, vegetable oil, for deep frying, 1 garlic clove, crushed, 1 tbsp fresh parsley, finely chopped, extra virgin olive oil, for seasoning, large pinch mild smoked paprika and pinch fine salt.<\/p>\n
For the green salad: 1\u20132 heads cos, Romaine or Little Gem lettuce, cleaned and trimmed, 3 tbsp extra virgin olive oil, 1 tbsp white wine or cider vinegar, pinch fine sea salt and aioli, to serve.<\/p>\n