Brill, Kohlrabi, Fresh Cheese, Elixir d’Anvers

Vilhjalmur Sigurdarson - Souvenir
  • 2 shallots, finely chopped
  • 200 g fresh cheese
  • extra virgin olive oil
  • coarse salt
  • white balsamic vinegar
  • 2 large kohlrabi, peeled
  • 4 brill fillets, 100 g each
  • sunflower oil
  • 140 g butter
  • 4 cl Elixir d’Anvers
  • juice of ½ lemon
  • fine salt
  • purslane (flowers)


  1. Mix the shallots and fresh cheese together and season with olive oil, coarse salt, and a drop of vinegar. Slice the kohlrabi razor-thin with a mandolin. Spoon some cheese in the middle of each slice and fold like a ravioli. This can be prepared in advance.
  2. Baste the skin of the brill fillets with some sunflower oil, and fry skin-side down in a hot non-stick pan over medium heat. Season with a pinch of salt. Halfway through the cooking process, add the butter to the pan, taking care not to burn it. Remove the fish from the pan once cooked, degrease on a piece of kitchen paper, and keep warm.
  3. Remove the pan from the heat, add Elixir d’Anvers, leave to cool, and pour the mixture into a bowl. Mix with the lemon juice and season with a pinch of salt.
  4. Drizzle some olive oil over the kohlrabi ravioli and season with a pinch of salt.
  5. Arrange a brill fillet and some ravioli on a plate and pour over some sauce. Garnish with purslane (flowers).