Cooking and baking are all the rage at the moment thanks to hit TV shows like the Great British Bake Off.
More than 14 million people tuned in to watch the climax of the must-watch BBC show last Wednesday.
And as that was being broadcast, more than 250 people were at Chesterfield College to see the town’s finest food and drink venues honoured.
So, do you fancy yourself as something of a master chef?
If so, we maybe to help courtesy of double Chesterfield Food and Drink award winners Casa.
For it has supplied us a recipe for a signature dish for you to try your hand at.
Pan-Seared Fillet of Brill with a Warm New Potato, Fennel and Green Bean Salad and Sauce Vierge
The recipe is taken from Mi Casa, the cookbook produced by Casa Hotel owner, Steve Perez.
Cocina at Casa was named the Restaurant of the Year at the 2016 Chesterfield Food and Drink Awards.
Ingredients (serves four)
Four x 150g Brill portions
Olive oil, for cooking and to taste
800g cooked new potatoes
300g cooked green beans
Two bulbs of fennel, cut into wedges and roasted
12 Kalamata olives, quartered
Juice of one lemon
Salt and pepper, to season
Unsalted butter, for cooking (optional)
You will also need: A non-stick frying pan
INGREDIENTS FOR SAUCE VIERGE:
Zest of one lemon and juice of half one orange, segmented and diced
One tbsp chopped parsley
Half tbsp chopped chives
Half tbsp chopped basil one banana shallot, finely diced
25g Lilliput capers
One vine tomato, skinned, deseeded and diced
100ml olive oil
Salt and pepper, to season
Mix the potatoes, beans, fennel and olives in a bowl and add olive oil and lemon juice to taste.
Season with salt and pepper and set aside.
For the sauce, add all the ingredients except salt and pepper together and then season to taste.
If you’re going to use it straight away, leave out at room temperature. It will keep in a fridge for at least three days, as long as the oil covers all the ingredients.
In a non-stick frying pan over a medium to high heat, add a splash of olive oil.
Season the fish fillets with salt and pepper and carefully lay them into the hot oil.
Add a few knobs of butter for colour on the fish and richness (this is optional).
The fish will take roughly two to three minutes either side, depending on the thickness of the fish.
When cooked, remove the fish from the pan and place on a plate somewhere warm. Stir the salad ingredients into the juices in the pan to warm through.
To serve, split the salad between four warm plates or bowls. Serve the fish next to the salad, spoon over a little of the sauce and serve the remaining sauce in a bowl or jug for your guests to help themselves if they want more.