Brill with Clams and Mussels
Brilliant Brill with Clams and Mussels! The sauce is a delicious combination of olive oil, white wine, grated tomatoes, shallot, garlic, parsley and chives. Perfection!
Ingredients
- 2 fillets brill
- 2 tbsp olive oil
- Salt and pepper
Sauce
- 25 ml olive oil
- 50 ml white wine
- 400g grated tomatoes
- 1 shallot, peeled and diced
- 3 cloves garlic, crushed
- 1 small bunch parsley and chives, chopped
- 500g clams
- 500g mussels
Method
Heat a large non-stick pan, add the oil and when foaming, pop in the fish. Cook for 2 minutes, flip over, season and put in the oven for 5 minutes.
In a pan, add shallots and garlic and oil. Cook for 2 minutes, add tomatoes and reduce by half. In another pan, pop the wine, mussels and clams in. Put the lid on and cook for 4 minutes.
Remove most of the flesh from the mussels, keep the cooking liquor, reduce in a pan by half and add to the tomatoes with the flesh.
To serve, sit the fish on a plate and spoon over the sauce.
Ingredients
- 2 fillets brill
- 2 tbsp olive oil
- Salt and pepper
Sauce
- 25 ml olive oil
- 50 ml white wine
- 400g grated tomatoes
- 1 shallot, peeled and diced
- 3 cloves garlic, crushed
- 1 small bunch parsley and chives, chopped
- 500g clams
- 500g mussels
Method
Heat a large non-stick pan, add the oil and when foaming, pop in the fish. Cook for 2 minutes, flip over, season and put in the oven for 5 minutes.
In a pan, add shallots and garlic and oil. Cook for 2 minutes, add tomatoes and reduce by half. In another pan, pop the wine, mussels and clams in. Put the lid on and cook for 4 minutes.
Remove most of the flesh from the mussels, keep the cooking liquor, reduce in a pan by half and add to the tomatoes with the flesh.
To serve, sit the fish on a plate and spoon over the sauce.
