Lyme Bay brill

Almond crusted Lyme Bay brill, fermented wild garlic, lobster and linguine. Image: Red Carnation Hotel Collection

Lyme Bay brill with crusted almond, lobster and linguine

Try our immune-boosting Lyme Bay brill recipe with fermented wild garlic and other delicious ingredients. It’s a real taste sensation!

Lyme Bay brill

Almond crusted Lyme Bay brill, fermented wild garlic, lobster and linguine. Image: Red Carnation Hotel Collection

The new year is here and so is our new year’s resolutions! If you have resolved to eat more healthy this year, we have just the recipe for you. This Lyme Bay Brill with crusted almond, lobster and linguine is loaded with wholesomeness. It incorporates almonds, wild garlic and lobster. All three ingredients are important for boosting our immunity. 

Lyme Bay Brill with crusted almond, lobster and linguine is a delicious recipe developed by Executive Chef Steven Titman at Summer Lodge. This lodge is based in the United Kingdom and part of the Red Carnation Hotel Collection known for its exquisite accommodation and fantastic restaurants.  

Make sure to prepare your Lyme Bay Brill recipe with fermented wild garlic as it contains so many healthy properties. Did you know that early civilisations recognised garlic’s value in fighting infections and the potential to slow down the hardening of the arteries? There is also some evidence that it helps lower blood pressure. These are just some of the reasons why we should include more garlic in our meals.

Let us know in the comments of this recipe which delicious garlic recipes you plan to prepare this new year.

Almond crusted Lyme Bay brill, fermented wild garlic, lobster and linguine recipe

5 from 1 vote
Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Moderate
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 4 x 170 g brill portions

  • 100 g roasted and crushed almonds

  • 12 bok choi leaves

  • 1 lobster, cooked and cleaned

  • 4 portions of linguine (or your favourite pasta)

  • 1 shallot, chopped

  • 5 button mushrooms, sliced

  • 200 ml lobster stock

  • 50 ml sweet wine

  • 25 ml brandy

  • 100 ml whipping cream

  • 30 g butter

  • a small handful of fermented wild garlic

Method

  • Sweat the shallot and mushroom until soft.
  • Add the sweet wine and brandy and reduce by half.
  • Add the lobster stock and further reduce by one third, then add the cream, bring to the boil and season.
  • Sear the bill fillets in a non-stick pan for two to three minutes on each side.
  • Cover with the crushed almonds and bake carefully under a grill until golden brown.
  • Grill the lobster meat until warmed through.
  • Place the cooked pasta in the centre of the bowl and cover generously with the lobster sauce.
  • Add the fermented wild garlic, bok choi leaves, grilled lobster and brill.

Notes

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