Brill with English Sparkling Wine Sauce

Brill roasted to perfection, paired with a luxurious sparkling wine sauce from Wraxhall Vineyard. Served over wilted spinach and topped with caviar and chives for an elegant finish. A showstopper meal ready in under 30 minutes!

Ingredients

2 x 200g brill filets on the bone

For the sauce:

50ml Wraxall Sparkling Wine
200ml fish stock
100ml double cream
Knob of butter

To serve:

Wilted spinach
Caviar
Chives

Method

Print Recipe

Pre heat the oven to 200°C
Grease a baking tray with butter then pop the fish in the oven to roast for 10 to 15 minutes. Rest for 5 minutes and remove the skin.
In the small pan, add the fish stock, bring to the boil and reduce by half.
Add in the sparkling wine, cream and finish with a knob of butter for 2 to 3 minutes. Take off the heat and finish with the chives and caviar.
To serve pop the spinach and brill onto the centre of the plate top with the sauce.

Ingredients

2 x 200g brill filets on the bone

For the sauce:

50ml Wraxall Sparkling Wine
200ml fish stock
100ml double cream
Knob of butter

To serve:

Wilted spinach
Caviar
Chives

Method

Pre heat the oven to 200°C
Grease a baking tray with butter then pop the fish in the oven to roast for 10 to 15 minutes. Rest for 5 minutes and remove the skin.
In the small pan, add the fish stock, bring to the boil and reduce by half.
Add in the sparkling wine, cream and finish with a knob of butter for 2 to 3 minutes. Take off the heat and finish with the chives and caviar.
To serve pop the spinach and brill onto the centre of the plate top with the sauce.