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


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!

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.


Comments are closed.

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