Recipe - Herb Crab Salad Maki-Sushi With Tempura Shrimp Hand Rolls

55 g Parmesan cheese; (2oz)
2 110 g; (4oz) pieces of
; brill

HERB CRUST
110 g White breadcrumbs; (4oz)
55 g Mixed herbs; (dill, parsley,
; basil) (2oz)
1 Clove garlic
1 tablespoon Olive oil

SALT AND VINEGAR SAUCE
4 tablespoon White wine vinegar
4 tablespoon Malt vinegar
4 tablespoon White wine
8 tablespoon Whipping cream
175 g Salted butter; (6oz)
2 tablespoon Fresh chives; chopped
1 Cucumber

To make the vinegar sauce: Combine the vinegar's and white wine in a
saucepan and boil until the liquid has reduced by half. Add the cream and
boil again to reduce until you have about 180ml left. Now put in the
butter, a cube at a time, whisking each piece until it melts before adding
the next. Don't let the sauce boil or seperate. Finally, stir in the chives
to taste the flavour should be quite sharp and correct the seasoning.
Take the sauce off the heat and keep it warm.

Meanwhile make the herb crust. Blend all the ingredients together and set
aside.

In a pan seal the brill in olive oil. Spoon the crust mixture over each
piece of brill and place in a hot oven at 180?C/350?F/gas mark 4 until
crust is crispy and the fish is cooked (about 23 minutes.

Serve the brill on a plate and spoon over the salt and vinegar sauce.

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