When I was at the Spread Eagle at Sawley we used to serve Brill with a Dugléré sauce and I believe that this dish would still be a firm favourite with many people.
Serves / Makes: 6 servings
Prep-Time: 12 minutes
Cook-Time: 35 minutes
You Will Need
- 6 medium size fillets of brill
- 50 grams finely chopped shallots
- 10 grams chopped parsley
- 150 grams of a finely chopped tomato concasse
- 100 mls dry white wine
- 200 mls fish stock
- 600 mls fish veloute
- 100 mls cream
- 2 egg yolks for the sabayon
- 75 grams best butter
Skin the Brill fillets, butter, and season a shallow tray, sprinkle with the finely chopped shallots and parsley and lay the prepared fillets in the tray in a single layer cover with the tomato concasse.
Add the wine and stock to just cover the fish cover with a buttered piece of greaseproof paper and poach in the oven at 175°C for 10 minutes.
Remove the fillets and place in a serving dish, cover and keep warm.
Strain the cooking liquid into a shallow pan, adding the garnish to the fish
Add the veloute and cream and reduce to a coating consistency.
Add the sabayon and pass through a fine strainer.
Whisk in the butter a little at a time, away from the stove, and season with salt and cayenne.
Coat the fish evenly with the sauce.
Before serving, the fillets with the sauce and serve immediately and Enjoy!
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