Brill with Beurre Blanc and Langoustines
Pan-roasted brill with beurre blanc, langoustines and wilted spinach. Refined, buttery and beautifully balanced with lemon and fresh chives.
Ingredients
- 4 x 200g Brill portions on the bone
- Drizzle of veg oil
- 50g butter
- Salt and pepper
- 1 lemon
Sauce
- 1 shallot peeled and diced
- 100ml white wine
- 6 peppercorns
- 15 ml white wine vinegar
- 1 bay leaf
- 25ml double cream
- 450g butter
- 1 small bunch chives chopped
- Squeeze of lemon
To serve
- Blanched langoustines
- Wilted spinach
Method
Pre-heat the oven to 200c.
To make the sauce put the shallot and wine into a hot pan when bubbling add the peppercorns bay vinegar and double cream (this will help stabalise the sauce), reduce down to approx. 2 tbs. Take off the heat and slowly whisk in all the butter, keep warm.
To cook the brill heat a large fry pan to a medium heat add the oil then the fish and cook for 4 minutes flip over add the butter and cook for another 4 minutes. Remove the skin.
Finish the sauce with a squeeze of lemon and chives.
Spoon the spinach onto plates, top with fish sauce and langoustines, spoon over the sauce.
Ingredients
- 4 x 200g Brill portions on the bone
- Drizzle of veg oil
- 50g butter
- Salt and pepper
- 1 lemon
Sauce
- 1 shallot peeled and diced
- 100ml white wine
- 6 peppercorns
- 15 ml white wine vinegar
- 1 bay leaf
- 25ml double cream
- 450g butter
- 1 small bunch chives chopped
- Squeeze of lemon
To serve
- Blanched langoustines
- Wilted spinach
Method
Pre-heat the oven to 200c.
To make the sauce put the shallot and wine into a hot pan when bubbling add the peppercorns bay vinegar and double cream (this will help stabalise the sauce), reduce down to approx. 2 tbs. Take off the heat and slowly whisk in all the butter, keep warm.
To cook the brill heat a large fry pan to a medium heat add the oil then the fish and cook for 4 minutes flip over add the butter and cook for another 4 minutes. Remove the skin.
Finish the sauce with a squeeze of lemon and chives.
Spoon the spinach onto plates, top with fish sauce and langoustines, spoon over the sauce.
