Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
Pan-Fried Brill with a Chickpea & Mushroom Ragout by Siobhán Devereux Doyle
Method
1. To make the ragout, add a splash of oil to a hot pan, add the garlic and fry lightly, then add the onions and soften slightly.
2. Add the mushrooms and cook for 1 minute before adding the chickpeas, white wine, cream and turmeric. Bring to the Boil and simmer for 15 minutes. Season with salt and pepper. Add the spring onion just before serving.
3. Season the flour with salt and pepper, lightly coat the Brill with the flour, by dipping it and shaking off the excess.
4. Heat a frying pan add some oil and butter. Place the Brill on the pan and cook for 2 to 3 minutes on each side. Season with a squeeze of lemon juice and turn off the heat.
5. To serve, place a spoon of ragout at the centre of the plate and rest the brill on the ragout, and set a bunch of 5 vine cherry tomatoes on top to garnish.
1. To make the ragout, add a splash of oil to a hot pan, add the garlic and fry lightly, then add the onions and soften slightly.
2. Add the mushrooms and cook for 1 minute before adding the chickpeas, white wine, cream and turmeric. Bring to the Boil and simmer for 15 minutes. Season with salt and pepper. Add the spring onion just before serving.
3. Season the flour with salt and pepper, lightly coat the Brill with the flour, by dipping it and shaking off the excess.
4. Heat a frying pan add some oil and butter. Place the Brill on the pan and cook for 2 to 3 minutes on each side. Season with a squeeze of lemon juice and turn off the heat.
5. To serve, place a spoon of ragout at the centre of the plate and rest the brill on the ragout, and set a bunch of 5 vine cherry tomatoes on top to garnish.
Ingredients
4 Fillets of Brill
240 g Chickpeas
150 g Mushrooms
250 ml Cream
100 ml White Wine
4 Spring Onions
Half Lemon
1 Onion (Diced)
1 Tsp Tumeric
1 Clove Garlic (peeled & chopped)
1 Tblsp Flour
10 Cherry Tomatoes on vine, to garnish
Method
1. To make the ragout, add a splash of oil to a hot pan, add the garlic and fry lightly, then add the onions and soften slightly.
2. Add the mushrooms and cook for 1 minute before adding the chickpeas, white wine, cream and turmeric. Bring to the Boil and simmer for 15 minutes. Season with salt and pepper. Add the spring onion just before serving.
3. Season the flour with salt and pepper, lightly coat the Brill with the flour, by dipping it and shaking off the excess.
4. Heat a frying pan add some oil and butter. Place the Brill on the pan and cook for 2 to 3 minutes on each side. Season with a squeeze of lemon juice and turn off the heat.
5. To serve, place a spoon of ragout at the centre of the plate and rest the brill on the ragout, and set a bunch of 5 vine cherry tomatoes on top to garnish.
