Steamed brill with pea, shallot and cider stew

Method

1. To make the stew, heat the butter and oil in a medium saucepan over a medium heat.
2. When the butter is bubbling, add the shallots and gently let them colour all over, stirring occasionally, for 15-20 minutes.
3. Don't cook them too quickly – if they start to colour fast, reduce the heat.
4. Once the shallots are well coloured, add the cider and rosemary and increase the heat to allow the cider to reduce quickly.
5. When the cider has reduced by three-quarters, pour in the fish stock and simmer until reduced by half.
6. Add the peas and simmer for a further 20 minutes.
7. Meanwhile, set up a large bamboo steamer or switch on the steamer oven.
8. Crush the fennel seeds and sea salt together in a mortar and set aside.
9. Cook the bacon until crisp under a hot grill or in a frying pan, then set aside.
10. Season the brill with 2 tsp of the fennel seed salt and drizzle with the olive oil.
11. Put the fish on a sheet of baking parchment and steam for four to five minutes.
12. While the fish is cooking, add the clotted cream to the stew.
13. Bring to a simmer and whisk it in, then add the chopped herbs.
14. Taste and add salt and pepper as you like.
15. To finish, ladle the stew into bowls.
16. Peel the skin away from the brill and sprinkle the flesh with 1 tsp of the fennel seed salt.
17. Place the fish on top of each portion of stew and add 2 slices of crispy bacon to each bowl.
18. Drizzle a little extra-virgin rapeseed oil over the fish and serve, either with new or mashed potatoes.