Bresc BV

Grilled brill with green curry and fennel


  • 150 g brill
  • 60 g olive oil
  • 40 g marsh samphire
  • 30 g Bresc Thai green curry
  • 20 g Bresc Couscous spice mix
  • 4 fennel bulbs
  • 2 onions, red
  • 5 dl chicken stock
  • 5 dl coconut milk
  • corn starch, if needed
  • salt and pepper

Preparation method

Remove the core from the fennel and cut into pieces. Clean the onions and slice into half-rings and mix it with the fennel. Heat the olive oil and mix with the couscous spice mix. Pour it over the fennel-onion mixture. Roast in the oven at 180°C for 30 minutes. Season with salt and pepper. Gently fry the marsh samphire, then add the chicken stock. Add the coconut milk and the curry and bring to the boil; if necessary, thicken with corn starch. Grill the brill and season with salt and pepper.

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