Fillets of Brill Dugléré


Brill Fillets

Fillets of Brill

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

Method

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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One thought on “Fillets of Brill Dugléré

  1. Conor Bofin June 8, 2012 at 21:14

    Brill is just that, brilliant. This reads very well.
    Best,
    Conor

    Like

Comments are closed.

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