27th August 2013
Poached brill in light cream sauce
Brill is a flat fish with solid meat. It comes close to the turbot, while less expensive, and gives thicker fillets than most sole.
It can be prepared in various ways, like frying, but a healthy way of cooking this fish is by poaching it in a stock of its own trimmings.
- One brill
- One tablespoon of cider vinegar
- Three tablespoons of chopped onions
- Two tablespoons of cream
- One sachet of fish stock
- Pepper, salt
- Clean the fish by cutting off the fins and head and removing the skin. If you have a large and thick fish you can lift the fillets from the central bone.
- Put the trimmings and skins in a pan with a litre of water, heat until boiling, add a sachet of fish stock, onions, pepper (and bay leaf if you like).
- Preheat an oven to 175 °C.
- After 10 minutes, drain the stock.
- Put the fish or filets in an overproof dish and cover with the stock, put in the oven for 20 minutes.
- Take the fish or filets from the dish and put on a serving tray, add some pepper.
- Put two cups of poaching liquid in a skillet, add cider vinegar and reduce on high heat to one cup. Take from the heat, add the cream, stir and pour over the fish.
- Taste for salt and pepper and correct if needed.