Ingredients

Steps

• Place shallot, thyme, parsley, garlic, and red wine into a large frying pan and boil.
• Simmer the liquid, add brill, and poach for 6 minutes until cooked.
• Remove the fish and set aside in a warm place.
• Strain the poaching liquid into a pan and boil to reduce by two-thirds.
• Season the sauce and whisk in cold butter without further boiling.
• Mix cream, butter, and warm mashed potatoes in a bowl.
• Fold in the boiled cabbage and chopped spring onions then season to taste.
• Serve the fish over colcannon, drizzle with sauce, and grate fresh nutmeg over the top.