Brill with Shrimp Sauce
This Brill with Shrimp sauce is a wonderfully simple dish. Brill is a similar fish to turbot but is smaller and found in shallower waters. It's also cheaper! The buttery sauce has a really amazing flavour!
Ingredients
- 2 x 150g portions of brill skin on
- 15ml veg oil
- 25g butter
- Salt and pepper
Sauce:
- 100g butter
- 50g shrimp butter
- 1 tsp gentlemens relish
- Pinch cayenne pepper
- 1 small bunch chives chopped
- Squeeze of lemon
To serve:
- Watercress
- Lemon juice
Method
Heat the oven to 200c.
In a large non stick frying pan drizzle in the oil. Heat to a medium heat, then season the fish. Pop in skin side up, add the butter when foaming, spoon over the fish, then pop in the oven for 5 minutes.
To make the sauce put butter into a pan, when nut brown take off the heat squeeze in the lemon and stir in the gentlemen’s relish shrimp butter cayenne and chives.
To serve, pop the fish onto a plate, remove the skin then spoon over the sauce, put the watercress on the side and top with lemon slices.
Ingredients
- 2 x 150g portions of brill skin on
- 15ml veg oil
- 25g butter
- Salt and pepper
Sauce:
- 100g butter
- 50g shrimp butter
- 1 tsp gentlemens relish
- Pinch cayenne pepper
- 1 small bunch chives chopped
- Squeeze of lemon
To serve:
- Watercress
- Lemon juice
Method
Heat the oven to 200c.
In a large non stick frying pan drizzle in the oil. Heat to a medium heat, then season the fish. Pop in skin side up, add the butter when foaming, spoon over the fish, then pop in the oven for 5 minutes.
To make the sauce put butter into a pan, when nut brown take off the heat squeeze in the lemon and stir in the gentlemen’s relish shrimp butter cayenne and chives.
To serve, pop the fish onto a plate, remove the skin then spoon over the sauce, put the watercress on the side and top with lemon slices.
