Brill with toffee and cumin carrots

Brill with toffee and cumin carrots
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  • 8 tbsp olive oil
  • 2 tsp aged balsamic vinegar
  • 2 large carrots, shredded in thin strips
  • 1 lemon, finely cut zest only
  • 600 ml full fat coconut milk
  • 1 pinches garam masala
  • 1 pinches ajwain seeds
  • + 10 more ingredients
    • curry powder
    • 1 pinches rock salt
    • 2 pinches ground ginger
    • 50 g caster sugar
    • 1 tsp ground cumin
    • 2 carrots, cut into wide strips using a mandolin or vegetable peeler
    • 1 large passion fruit, halved, then flesh and seeds scooped out
    • small herb and salad leaves, to garnish
    • 25 g salted butter, cubed
    • 4 x 150 g brill fillet

1. For the vinaigrette: mix all the vinaigrette ingredients well together in a bowl until you have a smooth dressing. Set the vinaigrette aside. 2. For the fish: pour the coconut milk into a large saucepan, then stir in the garam masala, ajwain seeds and curry powder. Bring the liquid to a gentle...

View full recipe at SpringPad


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