In case you haven't heard, FOOD&WINE Magazine is about to make its triumphant return to print and will be available for free with The Business Post newspaper this Sunday, October 4th 2020.
Jess Murphy, chef-proprietor of Kai in Galway, will appear in the magazine every month to showcase her delicious seasonal recipes. This month, she will be sharing her recipes for burnt butter leeks with orecchiette and Velvet Cloud yoghurt, shawarma chicken thigs with frilled celeriac and pickled onions, and no-churn vanilla ice cream with blackberries.
We wanted to give you a sneak peek of her tasty dishes, so here we have Jess' gorgeous recipe for baked brill, Swiss chard, fennel and heirloom tomatoes. To see more from Jess, make sure to purchase The Business Post on Sunday, October 4th to get your copy of the inaugural edition of FOOD&WINE Magazine. You can also subscribe to The Business Post here to read FOOD&WINE Magazine online.
Baked brill with madras butter, Swiss chard, fennel and heirloom tomatoes
"I like to serve the whole fish - it makes the dish really special and makes me look like I know what I’m doing! You need to make sure your fish is of the highest quality possible, so find yourself a great fishmonger; I get mine from Gannet Fishmongers for both the restaurant and at home. You can keep extra madras butter in the freezer for future use; it's great with cauliflower and potatoes. Don’t fancy Swiss chard? Sub in big spinach leaves, beet leaves or young kale - any greens that wilt easily are perfect here." - Jess Murphy
- 40g Pataks madras paste or Green Saffron madras powder
- 100g butter, at room temperature
- 3 heads of fennel, roughly chopped
- 200g Swiss chard, roughly chopped
- 250g heirloom tomatoes, halved
- 4 cloves garlic, smashed
- 100ml white wine
- 1 whole brill
- 3 lemons, grilled until blackened to garnish
Preheat the oven to 200ºC.
To make the madras butter, whip together the butter and madras paste until well combined.
Put the fennel, tomatoes, half the chard and the garlic into a big roasting dish. Pour over the white wine and dot with half of the madras butter. Roast for 10-15 minutes until the fennel starts to soften.
Remove the tray from the oven and top with the chard. Cut a few small slices into the middle of the fish and pack with some of the remaining butter. Smother the whole fish with the rest of the butter and place into the baking dish on top of the vegetables.
Cook for 15 minutes, depending on the size of your fish. You’ll know your dish is finished when the vegetables are soft and the flesh of the fish flakes away easily. Garnish with the grilled lemons and serve straight from the roasting dish.
More recipes from Jess will feature in the first issue of the all-new FOOD&WINE Magazine, available with The Business Post this Sunday, October 4th. Don't miss it!